• 500gr / 1lb ½ oz ripe pears
• 100gr / 3 ½ oz sugar
• 3 tablespoons pear alcohol or Brandy
• 1 pinch black pepper
• 2 X 300gr / 10 ½ oz ready-made best quality puff pastry
• 1 egg wash (1 egg yolk beaten with 3 tablespoons milk or water)
• 100ml / 3 ½ floz cream (35%)

Peel, quarter and core the pears, then slice thickly into a bowl. Mix together the sugar, pear alcohol, black pepper and stir gently into the pears. Leave to marinate for 1 hour. Drain well. Reserve the juice.

Preheat the oven to 210°C / 425°F / Gas 6.

Roll out the pastry on a floured work surface and cut 2 large circles from the dough.Line baking sheet with non-stick baking paper.Line 1 circle on the baking paper. Prick the surface of the pastry lightly. Cover the pastry with the drained pears. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges to seal well. Trim off any excess pastry with a knife in a downward motion, using a plate as your guide. Make a small hole in the top to allow steam to escape. Make decorations from any pastry trimmings (leaves are simple to make). Brush with egg wash.

Chill the pie for at least 30 minutes before baking. Brush once again with egg wash. Bake for 30 minutes until top is golden brown.

Mix the cream and the juice. Pour this mixture through the hole. Serve immediately.