Chef William N. Mooney
Owner, The Brothers Moon
Hopewell, NJ

• 4 pears peeled, halved and seeded, Bosc or Anjou
• 1 cup sugar
• 6 Tbsp. water
• 1/2 cup unsalted butter
• 1 sheet puff pastry cut into rounds, thawed but refrigerated

Melt sugar and water together in pot until sugar turns amber (pay attention burns easily). Remove from heat and add butter. The caramel will boil vigorously. Stir to combine. Pour caramel liquid into Texas muffins pans, dividing evenly. Place 1/2 pear in each muffin space with flat side of pear facing up. Bake approx. 20 minutes in 400°F oven until pear is tender. Top each with puff pastry round. Bake with sheet pan over top of muffin pan until pastry is golden brown. Approx. 20 minutes. Serves 8