1 med. pear, peeled, halved and cored
1 jar Jennivine Pear and Date Chutney
Juice of 1 lemon
Puff pastry
1 egg, beaten with 2 tbsp. whipping cream (Glaze)

Enlarge opening in hear halves using small knife. Sprinkle lemon juice over pears. Arrange 1 pear cut side up on diagonal on center of each puff pastry rectangle. Fill each pear with 3 tablespoons of Jennivine Pear and Date Chutney. Wrap pastry around pears, pushing stem through pastry and enclosing pears completely. Moisten edges of pastry with water and seal. Turn each pastry over, seam side down. Brush with glaze. Refrigerate 1/2 hour.

Preheat oven to 400 degrees. Brush pastry wrapped pears again with glaze; arrange leaves decoratively on pears and brush with glaze. Bake 15 minutes. Reduce temperature to 375 degrees and bake until golden brown about 15 minutes. Transfer to a rack and cool slightly.