Pie with caramel pears and nuts

1. Stage

Defrost 2 sheets of puff pastry, roll out (no more than the width of your tray) and cut out two circles

2. Stage

Stack the dough circles on top of each other and bake at 220 C for 17-18 minutes until browned. After about 7 minutes, I noticed that the dough had risen a lot and put a lattice on top. It smoothed the surface of my shortcakes and prevented them from rising further

3. Stage

Meanwhile, cut small, firm pears into quarters and remove the seed coat

4. Stage

Prepare the caramel. In a saucepan with a thick bottom pour the brown sugar

5. Stage

Add butter, cinnamon stick, star of badjan, and lemon juice

6. Stage

Place the pot over medium heat and cook without stirring until the sugar begins to melt. You can only tilt the pan in different directions. Then turn the heat down to low and keep it burning until the sugar has completely dissolved and the caramel is golden in color. Pour in the vodka and let the alcohol evaporate for about a minute, then add the hot cream

7. Stage

Put the pears in the caramel and stew them under a lid until they are soft, stirring occasionally

8. Stage

Cooked pears should be easy to pierce with a knife

9. Stage

On the surface of the crust with a knife draw an outline, about 1 cm from the edge

10. Stage

Press a little into the middle and place the warm pears and caramel in it. Sprinkle with toasted crushed nuts or pumpkin seeds and serve immediately