Chocolate Pear Pastry 1 17.3-ounce package frozen puff-pastry sheets, thawed 4 ounces chopped hazelnuts (1 cup) 1/2 9-ounce box chocolate wafer cookies 5 ripe pears (such as Comice or Bosc) 1 egg, beaten 2 tablespoons sugar 2/2 cup semisweet chocolate chips Heat oven to 400º F. Coat 2 cookie sheets with cooking spray. On a lightly floured surface, roll out one sheet of pastry into an 18-by-10-inch rectangle. Transfer it to a cookie sheet. Fold over 1 1/2 inches on each of the long sides to make a rim. Use a fork to pierce the center in 1- inch intervals. Repeat with the remaining pastry on the second cookie sheet. Bake both for 10 minutes. Remove to wire racks. Reduce oven temperature to 375ºF. Combine the hazelnuts and chocolate wafers in a food processor or blender and pulse until they resemble sand. Peel the pears and cut each lengthwise in half. Discard the cores and stems. Distribute the nut crumbs along the center of each partially baked pastry. Arrange the pears, cut-side down, on the crumbs, alternating stem and round ends. Brush the rim of each pastry with some egg. Sprinkle with the sugar. Return the pastries to the oven and bake 20 to 25 minutes more or until the pears are tender when tested with a fork. Remove and cool on wire racks. Place the chocolate chips in a small cup and microwave 1 to 1 1/2 minutes. Stir until smooth. Drizzle over the pastries. (This recipe can be made up to 1 day ahead.) Time-saver: Frozen puff pastry is easier than homemade - 5 hours easier, to be exact. Yield: 10 servings Real Simple, NOVEMBER 2003 --- ---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon ```````````` "Life would be devoid of all meaning were it without tribulation."