- 10 cm square of puff pastry
- 30g butter
- 6 pears, peeled, cored and cubed
- 125ml pure maple syrup
- 500ml whipping cream or ice cream
1Preheat oven to 200 °C (400 °F).
2Place puff pastry on a baking sheet and cut into 2.5 cm (1 in) cubes. Cover with a sheet of parchment paper and another baking sheet of the same size as first.
3Bake in oven for 30 minutes or until golden. Remove from oven and set aside.
4Melt butter in a large frying pan. Add pear cubes and fry for 3 minutes over medium heat. Add maple syrup and caramelize for 2 minutes.
5Remove and set aside.
6Before serving, assemble the verrines by adding puff pastry cubes, maple pear cubes and whipped cream, in that order.