Peel the pears, cut them in half and remove the heart, keeping the tail so that they look pretty.
Cut a piece of baking paper the size of the pot in which the pears are going to be cooked.
Put the pears in the pot, along with the water, came brown sugar, and the vanilla pod cut along.
Wait for it to boil over medium-high heat and reduce the heat a little. Cover the pears with the round baking paper.
Occasionally turn the pears over so that they are covered in the liquid, until they are very soft, between 10 and 15 minutes.
Pass the pears to a bowl, remove the vanilla sprig and reserve.
With an electric mixer , add the butter. Add the ground sugar, flour and almonds.
Add the eggs to the almond mixture and finally the rum. Put it in the refrigerator.
On a clean and flat surface, sprinkle a little flour and spread the puff pastry. With a pear-shaped mold, cut 6 pear shapes from the puff pastry.
Cut the pear halves by making parallel cuts (without cutting the stem part to keep them together) and spread out in a fan shape.
On each puff pastry (already placed on a greased baking tray) put 1 tablespoon of the prepared almond dough and place the cut pears on top. Extend the pear as a fan.
Repeat with the rest of the pears and bake at 350 degrees for 15 minutes, until the puff pastry is browned.
Take out of the oven and varnish with a little apricot jam.
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