Brown Sugar & Brandy Pear Turnovers

• 2 Tbs. chopped dried cranberries
• 2 Tbs. brandy or Cognac
• 2 Tbs. unsalted butter
• 1 Tbs. packed dark brown sugar
• 1 lb. ripe pears (like Anjou, Comice, or Bartlett), cut into 12-inch chunks
• Pinch salt
• 2 tsp. fresh lemon juice
• 1 sheet (about 9 oz.) frozen puff pastry, thawed
• 2 Tbs. heavy cream (optional)

Heat the oven to 425°F. Put the cranberries and brandy or Cognac in a small bowl and let soak while you prepare the other ingredients. Melt the butter in a wide, heavy-based skillet over medium-high heat. Add the brown sugar and cook, stirring, until the mixture is bubbly, about 2 minutes. Add the pears and salt. Continue cooking over medium-high heat until most of the pears’ liquid has been released and cooked off, 4 to 5 minutes. Add the cranberries and brandy and keep cooking and stirring until the pears are just surrounded by a syrupy glaze, about another 3 minutes. Add the lemon juice and stir to blend. Spread the filling in a thin layer on a plate or baking dish and chill in the freezer while you roll the dough.

On a lightly floured surface, roll the dough to a 12-inch square and cut it into four even squares. Put one-quarter of the filling into the center of a square, dab the edges of the dough lightly with water, fold over to make a triangle, and press the edges together very firmly to seal. Transfer to a ­­parchment-lined or nonstick baking sheet. Repeat with the other three turnovers. Cut three 1-inch slashes in each turnover for steam to vent. Brush the tops of the turnovers with the cream, if using. Bake ­until they’re deep golden brown on the top and bottom and the pastry no longer seems doughy in the center, 18 to 22 minutes. Let them cool for a few minutes and then serve warm.