(PEARS IN BED) Get a large tin of pears and empty out into a dish, take one half of a pear per person and dry each half. Place at the side until needed. Buy a ready made packet of frozen puff pastry. Sprinkle a dusting of flour on the work surface and roll out the pastry until about 1/4 inch thick. Cut into squares so they will allow the pear halves to sit in the middle with a 1/4 inch gap all around the pears. Nest take a sharp knife and score around the pastry close to the pears, try not to cut all the way through. (If you have left the pastry big enough you can be fancy and cut the pastry in the shape of the pear) At this stage now grease a baking tray and place the pastry and pears onto it, leaveing a gap between each pear. Sprinkle a little sugar onto the pears and brush a little milk around the pastry. Bake in the middle of a hot oven (gas 7, electric 220 c) for about 15 to 20 minutes. When done place on a wire tray to cool. Serve with a sauce of your choice, hot or cold.

(CREAMY PEAR SAUCE) Take about 5 or 6 pear halves and place in a mixing bowl with the pear juice of half a tin (you can add more if you need to thin it later) Add about 2 tablespoons of sugar and a 142 ml tub of fresh double cream, blend all these together till you get a nice smooth sauce. Place in the fridge for a couple of hours till chilled.

To serve place the pear pastry in the center of the serving plate and then pour the pear sauce around the edge. If you have any raspberry sauce the thin type, you can merge it into the pear sauce in swirls. This makes it look nice and gives it a tangy extra taste.