You’ll Need
2 ripe but firm pears, peeled and finely diced
1 sheet ready-rolled puff pastry
40g light brown sugar
30g plain flour
1 tsp ground ginger
20g cold butter
1 tbsp finely chopped stem ginger
20g demerara sugar
1 tsp cornflour
1 egg, beaten
To Finish
Ginger-syrup drizzle
Icing sugar
Optional But Dangerous
Hot custard
Vanilla ice cream
Method
Preheat the air fryer to 180°C.
Mix the pears, brown sugar, ground ginger, stem ginger and cornflour.
Rub the flour, butter and demerara sugar into rough crumble.
Cut the pastry into six rectangles and spoon pear mixture onto one half of each.
Add a pinch of crumble, fold over and crimp the edges firmly.
Brush with beaten egg and cut a small steam slit in each.
Air fry for 10-12 minutes until puffed and golden.
Rest for 4 minutes before drizzling with ginger syrup.