1 1⁄2 lbs pears (Bartlett or D'anjou, 720g)
1 teaspoon grated lemon zest (5 ml)
2 teaspoons fresh lemon juice (10 ml)
2 tablespoons one-to-one sugar substitute (I used Splenda, 30 g)
1 sheet frozen puff pastry, thawed
2 tablespoons slivered almonds, toasted (30 g)
1⁄2 teaspoon sugar (2.5 ml)
1⁄2 teaspoon cinnamon (2.5 ml)

Preheat oven to 425F (220C)Gas Mark 7.
Use nonstick cookie sheet, spray lightly or cover with parchment paper.
Peel, core and thinly slice pears.
Lightly coat a nonstick pan with butter flavored cooking spray. (I just used butter).
Add the pears and saute for 2 minutes.
Stir in the zest, juice and sugar substitute. Cook until the pears are just cooked through. Set aside.
On a floured surface, roll the puff pastry to make a 12 1/2 X 10 1/2 (31.25 x 26.25) inch rectangle.
Sprinkle almonds on the pastry.
Drain pears and place down middle third (the long way) of the puff pastry to within 1/2 inch (1.25cm) of the top and bottom edge.
Spray the edges of the pastry and fold each 1/3 side over fruit. I brushed on butter.
Place seam side down on cookie sheet.
Make slashes every 2 inches (5 cm).
Mix sugar and cinnamon and sprinkle on top.
Coat with butter flavored cooking spray. If you use melted butter, put on before cinnamon/sugar.
Bake 25-30 minutes until puffed and brown.
Allow to cool to room temperature then cut into 8 pieces. Can serve with sugar-free ice cream or whipped cream.

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