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.
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tarragon fields 
mmm pears and pastry… š here’s my favourite (they’re all JO š ) :
Click to access Jamie-Oliver-Menu.pdf
it’t the last recipe – the only copy i could find online – the tarragon salad is amazing too by the way – a good one to try at home when all of mom’s is all outta control in the summer š
ps, love the blog, i check it everyday lol (sun)
OMGoodness! That’s definitely one of my favouritest salads ever. Nice risotto and dessert too, thanks! Will have to give them a try š
TARRAGON!!
TARRAGON!! ps… i used buffalo mozza instead of goat cheese when i made it – AND Dad loved it too. – i made it in Toronto ages ago for him. Haven’t made it lately – not enough tarragon š¦