The pears with the sauce tasted wonderful, but the crust turned out heavy and soggy. If I make it again, I will just use the pears in the sauce simmered on the stove. Or? Could it be made as a ...
A hit! The caramel turned to a toffee consistency in the oven. After some resting time toffee melted with the pear juice, delicious!
Very tasty. There was too much juice, most of which I could remove. But the puff pastry crust was tough. If I try it again, I will poach the pears and serve over separately baked puff pastry.