Summary

Ingredients

• 4 sheet / s puff pastry, frozen goods, thawed
• 2 medium pear (s), firm
• 2 tablespoon lemon juice
• 25 g butter
• 3 tablespoon sugar
• 1 vanilla pod (s)
• 100 ml white wine, dry Chardonnay, Riesling OR:
• 1 tablespoon lemon juice, + 00 ml water (if children eat too)
• 1 cup sour cream, (200 g)
• 2 tablespoon honey, (acacia honey)
• 4 stalks mint
• 60 g Camembert (s), mild
• 2 tablespoon almond (s), chopped and roasted without fat
• some flour
• some Milk
• some lemon peel, grated (organic or unsprayed goods)

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Instructions

1. Rub the lemon peel and squeeze out the juice. Cut the vanilla pod lengthways and scrape out the pulp (spoon / knife).
2. Peel the pears and cut into wedges (approx. 12-16 wedges / pear). Briefly turn in lemon juice. Over a medium heat, reduce the butter, sugar and white wine (for children with water and a little lemon juice) until syrupy. Stir in the vanilla pulp and gradually put the pear slices in and let it steep in the syrup for about 2 minutes on each side (turn carefully!). Now just keep warm.
3. Roll out the defrosted puff pastry sheets on a floured surface so that if you cut one sheet in half, you get 2 squares of the same size. Brush one square with milk and place the 2nd square (possibly offset diagonally) on top. Use a spoon or something similar to make a depression in the middle of the puff pastry. Alternately layer a slice of cheese and a few pear wedges in the middle on top of each other. Leave the corners free as possible.
4. Bake the puff pastry squares in a preheated oven at approx. 200 ° C until crispy and brown.
5. Roast the chopped almonds slowly in a pan without fat and over low heat. Swirl the pan several times so that the almonds brown evenly.
6. For the dip:
7. Put the sour cream, acacia honey and the grated lemon zest in a bowl. Pluck the mint leaves from the stems and place in the bowl as well, except for a few leaves that are needed for the garnish. Purée finely with the hand blender. If necessary, add a little lemon juice to taste.
8. Arrange on plates after baking. Put a good whack of the mint cream on top, sprinkle with the roasted almonds and garnish with mint leaves. Serve the dessert immediately.
9. My tip: you can prepare everything except for baking!