Christmas Puffy Pears

Ingredients:

8 ounces puffy pastry, thawed if frozen
2 pears, peeled and halved
2 squares unsweetened chocolate, roughly chopped
1 tbsp lemon juice
1 tbsp sugar
1 egg

Preparing:

Roll the pastry into a 10-inch square on a lightly floured surface.
Trim the edges, then cut it into equal smaller squares.
Cover with plastic wrap and set aside.

Fill the core cavity of the pears with chocolate.
Place a pear half, cut side down, on each piece of pastry and brush them with the lemon juice.

Preheat oven to 180ºC (375ºF).

Cut the pastry into a pear shape, leaving a 1-inch border.
Use the trimmings to make leaves and brush the pastry border with the beaten egg.
Make deep cuts in the pears, taking care not to cut right through the fruit.

Put them on a baking sheet and bake for 25 minutes.