1 (17 ounce) package (1 sheet) frozen puff pastry
2 pears, slightly under-ripe
2 tablespoons brandy
1 cup miniature chocolate chips

Thaw pastry at room temperature for 30 minutes.

Preheat oven to 375 degrees F.

Roll pastry into a 16 x 12-inch rectangle and place on an ungreased baking sheet.

Peel, core and thinly slice the pears into a bowl. Sprinkle brandy over the pears and 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 about 25 minutes, or until puffy and golden brown. Cool for 10 minutes before slicing and serve warm.

Makes 6 to 8 servings.