Peel the pears, cut them in half and remove the core, keeping the stem so they look nice.
Cut a piece of parchment paper the size of the pot in which the pears will be cooked.
Place the pears in the pot, along with the water, wine, brown sugar, and the vanilla pod cut lengthwise.
Wait for it to boil over medium-high heat and reduce the heat slightly. Cover the pears with the round parchment paper.
Occasionally turn the pears to coat them in the liquid, until very soft, about 10 to 15 minutes.
Transfer the pears to a container, remove the vanilla pod, and set aside.
With an electric mixer, cream the butter. Add the sugar, flour, and ground almonds.
Add the eggs to the almond mixture and finally the rum. Place it in the refrigerator.
On a clean, flat surface, sprinkle some flour and roll out the puff pastry. Using a pear-shaped mold, cut 6 pear shapes from the pastry.
Cut the pear halves with parallel cuts (without cutting through the stem so they remain attached) and fan them out.
On each piece of puff pastry (already placed on a greased baking sheet), put 1 tablespoon of the prepared almond mixture and place the cut pears on top. Fan out the pear.
Repeat with the remaining pears and bake at 350 degrees for 15 minutes, until the pastry is golden brown.
Remove from the oven and brush with a little apricot jam.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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