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1
Combine pear halves and 1 cup dessert wine in heavy medium saucepan.
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2
Scrape in seeds from vanilla bean; add bean.
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3
Bring wine to boil.
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4
Reduce heat, cover and simmer until pears are just tender, turning occasionally, about 10 minutes.
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5
Using slotted spoon, transfer pear halves to paper towels and drain well.
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6
Boil pear poaching liquid in saucepan until reduced to 2 tablespoons, about 7 minutes.
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7
Set glaze aside.
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8
Finely grind 2/3 cup unsalted pistachios and sugar in processor.
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9
Add unsalted butter and egg; blend just until filling is combined.
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10
(Can be prepared 1 day ahead.
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11
Cover pears and nut filling separately and refrigerate.
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12
Cover glaze and let stand at room temperature.)
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13
Unfold pastry sheets on work surface; press out folds.
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14
Using 4 1/4-inch scalloped round cookie cutter, cut out four rounds from each sheet.
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15
Using 3 1/2-inch round from cookie cutter, cut out one 3 1/2-inch round from each of four rounds (reserve 3 1/2-inch rounds for another use); set pastry rings aside.
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16
Brush egg glaze over outer edges of four 4 1/4-inch solid rounds.
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17
Pierce rounds all over with fork.
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18
Top each with one pastry ring.
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19
Transfer pastries to baking sheet.
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20
Freeze 15 minutes.
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21
(Can be prepared 1 day ahead; cover and keep frozen).
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22
Preheat oven to 375F.
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23
Bake pastries 10 minutes, piercing centers with fork if centers rise.
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24
Remove from oven.
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25
Reduce oven temperature to 350F.
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26
Spoon 1/4 of nut filling into center of each pastry.
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27
Slice pear halves and arrange atop filling, covering completely.
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28
Bake until pastries are golden brown, about 20 minutes.
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29
Cool pastries at least 30 minutes and up to 1 hour.
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30
Brush pears with glaze.
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31
Sprinkle chopped pistachios around pears.
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32
Garnish with fresh mint leaves and serve.
