Pear Turnovers
Serves 4
4 ripe pears*
1/4 cup sugar
1/2 lb puff pastry dough
1 egg yolk + 2 tbsp water for egg wash
ground black pepper
garnish: crème fraiche

Roll out the dough to 1/8 inch in thickness, cut out four 6-inch circles. Brush the edges with the egg wash.

Slice the pears very thin, add sugar, and 2 or 3 turns from the peppermill; toss the mixture in a bowl.

Divide the pear mixture in equal amounts and place in center of each dough circle. Fold the top over the bottom, press the edge and seal. Brush egg wash over the turnovers and bake at 425 degrees for 20 minutes.

Serve warm with crème fraiche on the side.
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A late harvest Riesling

*Peaches can be substituted for the pears, but do not delete the black pepper, which gives the dessert its wonderful flavor.