Prep time: 10mins 

Cooking time: 40mins  

Serves 6 

• 3 Williams Pears  
• ½ tsp Cinnamon  
• ¼ tsp All Spice  
• 1tsp Vanilla Extract  
• ½ Cup Brown Sugar 
• 1 Tbsp Butter  
• 1 lemon  
• 375g Careme All Butter Spelt or Plain Flour Puff Pastry Sheet  
• 1 Egg  
• 1 ½ Tbsp Icing Sugar  
• Olive oil  
• Flour to dust  

METHOD  

1. Peel the skin off the pears and remove the core. Cut the pears into 1-2 cm cubes and place on a hot frying pan with a drizzle of olive oil. 

2. Stir well and cook over medium high heat.  

3. Add the cinnamon, all spice and vanilla extract. Stir and add the brown sugar. Cook for 5 mins and turn down to medium heat.  

4. Add the butter and stir through. Cook with the lid on for 10 mins.  

5. Grate the zest of ½ a lemon and squeeze the juice of ½ a lemon. Cook for further 10mins until soften, sticky and caramelised. Place the pears into a plate or a tray and place into the freezer for 5 mins to cool. 

6. Meanwhile, roll out the pastry sheet. Cut the pastry sheet into 6 similar square pieces and place approx. 1 ½ Tbsp of the pear mix on each square. 

7. Whisk the egg in a small bowl and brush the edges of the pastry to stick. Fold one of the pastry corners to the other to form a triangle and press with a fork to seal. 

8. Dust the kitchen bench with some flour to prevent them from sticking to the bench and repeat with the rest of the pastries. 

9. Brush the tops of the turnovers with the remaining egg mix and carefully place in the basket of the air fryer. 

10. Set the air fryer to 195°C for 14 mins.  

11. Remove the Pear turnovers from the air fryer and dust them with icing sugar. Serve warm and serve with vanilla ice cream if desired.