Put the sugar, wine, vanilla bean, lemon zest and water in a medium-large saucepan. Bring to a boil, stirring until the sugar is dissolved and boil for 3 minutes. Add the pears and bring back to a boil. Reduce the heat and simmer gently for 15 minutes until a fork will easily pierce the pears.
Remove the pears and let cool. Cut the pears in half lengthwise and use a melon baller or round teaspoon to cut out the seed core of the pear. Use a knife to remove the stem on top and bottom.
Strain the poaching syrup and return to the pan. Bring to a boil and boil rapidly until the syrup has reduced by half and is thickened and sticky. Cool.
Pears can be prepared the day before. After coring the pears, store them in the unreduced syrup in the refrigerator.
Make the Almond Cream
Beat together the butter, almond paste and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract. Add the flour, one tablespoon at a time. Beat 1-2 minutes longer until mixture is thick.
Almond cream can be made a day or two before.
Assemble the Pies
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Remove the puff pastry from the refrigerator and let soften for 10 minutes until it unfolds easily. On a lightly floured board, roll out one sheet of pastry to ¼” thick. Cut six circles about 2” wider in diameter than your pears. Place the circles on the prepared pan and brush lightly with the poaching syrup.
Fill the cavities of the poached pears with a teaspoon or more of the almond cream. Place the pears cut side down on the pastry circles.
Roll out the second sheet of pastry and cut 6 more circles about 1” large in diameter than the first circles.
Brush the pear backs with the syrup and place the larger circles over each pear half. Stretch as needed to cover and seal the pastry seams with a fork.
Cut 12 small leaves (optional) out of the remaining pastry. Brush the backs of the leaves and place on top of the pear pies.
Mix the egg and cream together and brush over the tops of the pies. Sprinkle with a little Demerara sugar.
Bake the pies in the center of oven for 15-20 minutes until the pastry is puffed and brown.
Recipe Notes
Note: Almond paste can usually be found in the baking section of the store. It is easy to make if you can’t find it. This is the recipe I used: Easy Almond Paste from thespruceeats.com