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Get Started - 100% free to try - join in 30 secondsFor the rough puff pastry:
200g (7 oz) plain flour, plus extra for rolling
100g (3½ oz) butter, in a block, frozen
100g (3½ oz) lard, in a block, frozen
1 free-range egg, beaten
2 tbsp granulated sugar
For the poached pears:
6 large, firm pears (preferably ones that are straight and tall)
300g (10½ oz) caster sugar
500ml (18fl oz) dry white wine
2 cinnamon sticks
1 orange, zest only
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 glendi
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