Brandied Chocolate Bartlett Pear Puff

Ingredients

1/2 pkg frozen puff pastry (1 sheet)
4 California Bartlett pears, halved and cored
2 California Bartlett pears, slightly under-ripe
2 tbsps brandy
1/2 cup miniature chocolate chips

Directions

Preheat oven to 375° F. Thaw pastry at room temperature for 30 minutes. Roll pastry into a 16" x 12" rectangle and place on an ungreased baking sheet; set aside.

Peel, core, and thinly slice the pears into a bowl. Sprinkle brandy over the pears and gently toss to coat. Place the chocolate chips down the middle third of the pastry and top with the pear and brandy mixture. Carefully fold the two sides up over the filling and press the dough together to seal the ends. Bake at 375° F until puffy and golden brown. Cool for 10 minutes before slicing, and serve warm.