Ingredients:

  • 1.36 kg Bosc pears, peeled, halved, and cored
  • 115g unsalted butter, cubed
  • 180ml pure maple syrup
  • 50g granulated sugar
  • 2g ground cinnamon
  • 15ml lemon juice
  • 250g frozen puff pastry, thawed
  • 1 large egg
  • 8g turbinado sugar

Instructions:

  1. Place the cast iron skillet over medium heat. Melt the butter until it begins to foam and smell nutty.
  2. Stir in the granulated sugar and maple syrup. Whisk constantly for 3-5 minutes until the mixture transforms into a bubbling, mahogany-colored syrup.
  3. Squeeze in the lemon juice and stir in the cinnamon to brighten the flavor profile.
  4. Arrange the pear halves cut-side down in the skillet, packing them tightly together.
  5. Simmer on medium-low for 10-12 minutes, basting the tops of the pears with the bubbling maple caramel until they look glossy and tender.
  6. Remove the pan from the heat and let it cool for 5 minutes.
  7. Roll out the puff pastry and cut a circle slightly larger than your skillet.
  8. Gently press the pastry over the pears, tucking the edges down the inside of the pan for a clean finish.
  9. Brush the pastry with egg wash and sprinkle with turbinado sugar before baking.