Vino Blanco Semidulce Satinela

Ingredients: 8 conference pears, 150 gr. of sugar, 200 gr. of butter, ½ liter of custard (ready to use), a sheet of puff pastry.

Elaboration:

- Cut the pears into slices and brown them in a pan with the butter.

- Preheat the oven to 180°-200° C. Place the puff pastry dough in the cake mold spread with butter. Be careful with the edges.

- Then pour the pastry cream already prepared and place the slices of pear in a spiral, around the cake.

- Put the cake in the oven for about 20 minutes, until we see the golden edges.

Let cool to serve. Bon Appetite!