POACHED PEARS IN PUFF PASTRY

cut the pears in half and scoop out just the cores with a melon baller or small spoon

put the water in a small pan with the orange rind, vanilla pod, bay leaf and sugar; bring to the boil, stirring well; add the pears and more water to cover

cover and cook very gently for about 15 minutes, or until just tender; remove the pears with a slotted spoon and set aside to cool slightly while you prepare the pastry; reserve the syrup

meanwhile roll out the pastry on a lightly floured work surface and cut out six pear shapes, slightly larger than the pear halves; place the pastry shapes on greased baking sheets and chill for 30 minutes

remove the orange rind, vanilla pod and bay leaf from the reserved syrup, then return the syrup to the heat and boil rapidly for 10 minutes; blend the cocoa powder with 4 tbsp cold water in a separate pan

stir a few spoonfuls of the syrup into the cocoa paste, then whisk the paste into the syrup in the pan; continue to cook until reduced to about 150ml; remove the pan from the heat and add the cream to the syrup and stir well

preheat the oven to 200C/Gas 6

mix together the butter, sugar and walnuts; pat the pears dry with kitchen paper, then spoon the filling into the cavity of each pear half

lightly brush the pastry pear shapes with a little beaten egg; put a pear half filled side down in the centre of each pastry shape