Plums Blind

Preparation Peel pears, quarter, core and cut into fine slices Plums with juice of one lemon, sugar, butter, cinnamon, raisins and white wine briefly stew until soft Put in a sieve, collect liquid, boil to syrup and add repeatedly to the pears Form beat egg to coat Preparation Puff pastry 2, Roll out to a thickness of 5 mm Cut a strip each 10 and 13 cm wide Place the thin strip on a baking tray Spread the cooled pear mixture evenly on it Brush the edge with egg Make 8 cm long incisions diagonally through the second strip at intervals of about 1 cm Place the incised piece of pastry over the pear mixture and press the edge firmly Brush with egg and set aside to cool Bake at 190 degrees Dust with powdered sugar and caramelize in the oven

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