Pecan Dusted Puff Pastry Caramelized Pear Napoleons

Ingredients

• 1.5 pounds bosc pears cut into 1/2-inch slices 6 large or 8 small
• 1 tablespoon butter melted
• 1 tablespoon brown sugar dark
• 2 tablespoons brown sugar dark
• 1 tablespoon granulated sugar 
• 2 tablespoons granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 1 cup heavy cream 
• 0.5 cup pecans 
• 1 sheet puff pastry thawed store bought recommended: Pillsbury
• 3 tablespoons butter unsalted melted
• 1.5 teaspoons vanilla extract pure

Equipment

• bowl
• frying pan
• baking sheet
• oven
• mixing bowl

Directions

1. Preheat 400 degrees F.
2. Chop the pecans to the consistency of rough crumbs. Toss with the butter, sugars and cinnamon in a small bowl.
3. Spread the mixture out onto a baking sheet and cook in the oven 7 to 10 minutes, until darkened and lightly caramelized. Set aside to cool.
4. Roll out the puff pastry on a floured surface to 1/16-inch thickness.
5. Cut the puff pastry sheet into 12 squares, approximately 3 by 3 inches.
6. Lay out on a baking sheet and bake 15 to 20 minutes, until puffed and golden brown.
7. Remove from the oven and set aside to cool.
8. Melt the butter with both the sugars in a skillet over medium heat.
9. Add the pears. Cook until pears are just tender and juices thicken to a syrup consistency, about 6 to 8 minutes.
10. Whip the cream, granulated sugar and vanilla in a mixing bowl until it forms soft peaks.
11. Place a puff pastry square in the center of a serving bowl or plate. Top with a few pears, whipped cream and pecan pieces. Repeat this process 2 more times ending with a sprinkle of nuts.