Ingredients

• 1 cup caster sugar
• 4 firm ripe pears, peeled leaving stems intact
• 2 cups plain flour
• 1/3 cup icing sugar
• 150g butter, chilled, chopped
• 2 tbsp lemon juice
• 2 tbsp Coles Brand Sultanas, finely chopped
• 1 1/2 tbsp slivered almonds, toasted, finely chopped
• 1/4 tsp Coles Brand Ground Cinnamon
• 1 egg, lightly beaten
• Double cream, to serve

Method

• Step 1 Stir the caster sugar and 6 cups water in a medium-large saucepan over medium heat until sugar dissolves. Add pears, cover and bring to a simmer. Cook for 10 mins or until just tender. Lift out, drain and cool. Place, uncovered, in the fridge to chill.
• Step 2 Sift flour and icing sugar into a bowl. Use your fingertips to rub in butter until mixture resembles coarse breadcrumbs. Add lemon juice and 2 tsp chilled water. Use a flat-bladed knife to cut until mixture forms small clumps, adding another 2 tsp chilled water if needed.
• Step 3 Bring dough together. Divide into 4 portions. Flatten into 2cm-thick discs. Wrap and chill for 10 mins. Preheat oven to 180°C or 160°C fan.
• Step 4 Combine the sultanas, almonds and cinnamon in a small bowl. Use a melon baller to cut the core from the base of each pear.
• Step 5 Roll out 1 pastry portion on a sheet of baking paper to a 23cm disc. Fill 1 pear with one-quarter of sultana mixture and stand in centre. Gather pastry up and around pear, pressing gently. Trim overlapping pastry, reserving excess. Repeat with remaining pears, filling and pastry.
• Step 6 Cut leaves from excess pastry. Brush pastry with egg and attach leaves. Bake on a lined tray for 30 mins or until golden. If the tops of the pears are browning too quickly, wrap gently with foil. Cool slightly and serve with cream.