The Wheeling Gourmet by Nicolas Steenhout

Mise En Place

1. Bring the water, sugar, star anise and cardamom to a boil.
2. Peel and core the pear.
3. Cook the pear in the simmering sugar and spice syrup.
4. When the pear is soft, remove it from syrup and drain it well.
5. Melt the chocolate.
6. Mix the chocolate with the mascarpone.
7. Preheat the oven at 180 C (350 F)
8. Melt the butter.
9. Put a little bit of melted butter on a sheet of phyllo.
10. Add a sheet of phyllo, butter it, repeat.
11. Slice the three stacked sheets of phyllo in half lengthwise.
12. Put half the chocolate/mascarpone mix on one of the strips of phyllo.
13. Fold/roll the phyllo into a triangle.
14. Repeat the previous two steps with the remaining phyllo and chocolate/mascarpone mix.

Preparation

1. Bake the phyllo turnovers for about 15 minutes - or until the pastry is golden brown.

Finition

1. Serve half the pear with one turnover - while it is still warm.