Ingredients

5 ounces almond paste, crumbled (about 3 3/4 inches of a 5 1/2-inch log)

3 tablespoons butter, room temperature

2 tablespoons all purpose flour

1 large egg

• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 3 large firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch slices
• 5 tablespoons sugar, divided

• 1/2 cup black raspberry vinegar* or raspberry vinegar

• Crushed pink peppercorns (optional)

Description

Pink Peppercorns Add A Lovely Floral Note To This Pretty Dessert.

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