INGREDIENTS

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)

DIRECTIONS

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.