This combination is delightfully simple and doubly impressive. Those BC Liquor Store magazines are full of surprises.
I found fragrant pears at the Granville Island market. They’re a little lighter in flavour from Bosc, but similar texture.
2 Bosc pears (cored and sliced lengthwise in 8 pieces)
1/2 cup sugar
2 cups water
Add sugar to water and heat until dissolved. Add pears and let simmer about 5 min, until soft.
Frozen puffed pastry, thawed. Slice one square into 4. Roll thin.
200g+ cambazola cheese
1/8 cup pecans
1 tbsp brown sugar
In the centre of each pastry, place up to four pear slices. Top with slice of cambazola, pecans and sprinkle of brown sugar. Bake at 400F until browned and cheese is melted.
Serve with balsamic reduction and vanilla ice cream.