Pear cheese with mint cream on puff pastry

Ingredients for 4 servings:

• 4 sheets of puff pastry, frozen, thawed
• 2 medium-sized pear(s), firm to slice
• 2 tbsp lemon juice
• 25 g butter
• 3 tbsp sugar
• 1 vanilla pod(s)
• 100 ml white wine, dry Chardonnay, Riesling OR:
• 1 tbsp lemon juice, + 100 ml water (if children are eating)
• 1 cup sour cream (200 g)
• 2 tbsp honey (acacia honey)
• 4 sprigs of mint
• 60 g Camembert(s), mild
• 2 tbsp almonds, chopped, roasted without fat
• some flour
• some milk
• some lemon peel, grated (organic or unsprayed product)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Love goes through the stomach

Grate the lemon zest and squeeze out the juice. Split the vanilla pod lengthwise and scrape out the seeds (with a spoon or knife). Peel the pears and cut into wedges (approx. 12-16 wedges per pear). Toss briefly in lemon juice. Boil the butter, sugar, and white wine (or water and a little lemon juice for children) over medium heat until syrupy. Stir in the vanilla seeds and gradually add the pear slices, letting them simmer in the syrup for about 2 minutes on each side (turning carefully!). Now just keep warm. Roll out the thawed puff pastry sheets on a floured surface so that when you cut one sheet in half crosswise, you have 2 equal-sized squares. Brush one square with milk and place the second square on top (possibly diagonally offset). Use a spoon or similar to make a depression (hollow) in the center of the puff pastry. Alternate a slice of cheese and a few pear slices several times in the center, leaving the corners free as much as possible. Bake the puff pastry squares in a preheated oven at approximately 200°C until crispy brown. Slowly toast the chopped almonds in a dry pan over low heat. Stir the pan frequently to ensure the almonds brown evenly. For the dip: Place the sour cream, acacia honey, and grated lemon zest in a bowl. Pluck the mint leaves from the stems and add them to the bowl, except for a few leaves for garnishing. Purée until smooth. Season with lemon juice, if desired. After baking, arrange on plates. Spoon a generous dollop of mint sour cream on top of each, sprinkle with the toasted almonds, and garnish with mint leaves. Serve the dessert immediately. My tip: you can prepare everything except the baking!