Caramelized pear and sage turnover

In a skillet combine the heavy cream, demerara sugar, two tablespoons of water, the butter and a generous pinch of salt; stir together.

Cook and reduce until the mixture darkens and caramelizes, stirring continuously on the stovetop; the written recipe instead caramelizes it in the oven, hands off.

Peel the pears, halve them through the stem, scoop out the core with a melon baller and cut out the thin line of stem; put the halves into the caramel.

Turn the pears to coat them in the caramel and add the sage sprigs.

Roast at 400 until the pears soften and release their juices, 20 to 30 minutes, turning them halfway through with a spatula.

Test with a cake tester or toothpick: it should slide through the flesh easily, tender but not mushy. Mind the hot skillet handle.

Transfer the pears gently to a plate to cool; never add hot filling to a butter-based flaky pastry. Discard the wilted sage.

If the caramel is grainy, stir in a little water. Add the lemon zest and reduce the caramel briefly over no more than medium heat until a spatula dragged through it leaves a gap that slowly fills.

Scrape the caramel over the pears and chill in the fridge to speed cooling.

Beat the egg until there are no streaks.

Roll the first piece of chilled pastry in one direction, lengthwise, turning it over to prevent sticking, into a long rectangle wide enough for two rows of pears.

Transfer to the parchment-lined sheet tray by folding or rolling onto the pin; freeze a couple of minutes to firm.

Arrange the cold pear halves on the bottom pastry and return it to the fridge while rolling out the second piece.

Brush a border of egg wash close to the pears and unroll the top pastry over them.

Press with the sides of the hands to seal, crimp with a floured fork, then trim the four sides straight with a cutter or sharp knife.

Brush a thin, even layer of egg wash over the surface; press sage leaves on, egg wash their tops, sprinkle generously with demerara sugar and cut slits.

Bake at 400 for 40 to 50 minutes until deep golden brown and flaky.

Cut along the midline between the pears and serve.