⅓ cup dried figs, quartered
1 tbsp raw honey
50g pecans, roughly chopped
100g walnuts, roughly chopped
50g blanched almonds, roughly chopped
2 cups good quality vanilla ice-cream, softened
1 sheet puff pastry
2 pears, cored and halved
1 omega-3-enriched egg yolk, lightly beaten
1 Put figs into a pan, add º cup water and bring to the boil. Reduce heat and simmer for 10 minutes or until figs are plump. Remove from heat, then stir in the honey and nuts. Transfer to a bowl and set aside to cool. Stir through softened ice-cream and freeze until firm.
2 Preheat oven to 200C. Cut the pastry sheet into quarters. Place puff pastry onto a tray lined with baking paper and sprinkle with granulated sugar. Fan the pears and place onto the pastry. Brush with egg, sprinkle with a little brown sugar, and bake for 15 minutes.