Par-cook some fresh peeled pears in syrup.
When cool, cut in half and remove core.
Place a Ferrero Rocher chocky in the core cavity.
Defrost some puff pastry sheets, cut each one into four squares.
Place each pear half face down on a sheet of pastry.
Glaze the pears with some apricot jam and bake until pear is cooked and pastry is puffed and crisp around the edges.
Yum!
