Recipe from Chef Peluffo
For 8 guests
2 Apple Pears; peeled, cored, and quartered
Bring the sugar and water to a boil. Steep the green tea in this simple syrup, the poach the quartered Apple Pears in the tea.
Reserve half the liquid in a separate bowl. Leave the Apple Pears overnight to soak in the remaining liquid.
The following day, take your reserved liquid and reduce it by simmering the liquid until it becomes syrupy. You will use this to glaze the dessert.
Strain the Apple Pears, and then glaze them with a brush. Chill them in the fridge until serving.
To make the palmito, take the thawed puff pastry sheet and cover it with the granulated sugar, sprinkle it with Chinese five spice, and roll in from the outside in two times on each side - see photo to the side - and let it sit in the freezer for 2 hours to firm up.
Preheat the oven to 400*F.
Once the dough is firm, slice it into 1/8 inch thin slices, and deposit on a lightly buttered pastry tray.
Cook for 5 to 10 minutes until golden in color.
Slice a triangle of Roquefort cheese, and arrange it with an Apple Pear quarter, and the mint and strawberry. Coat with the tea glaze, and add 2 palmito before serving.