• Peel the pears and cut them in half. Remove the stem and seed pod, leaving the half pear as intact as possible.

• Mix the flour, salt, sugar, and baking soda in a large mixing bowl.

• Cut the lard into the dry ingredients, then use your hands to break it down into tiny pea-sized lumps throughout.

• Add up to 1/4 cup of cold water, mixing well after each addition of water, until the dough comes together.

• Knead it 10 times to create folds and layers in the pastry. Form it into a disc, then cover and refrigerate for a half hour.

• Dust your work surface with more spelt flour. Roll the dough out to a 1/4 inch thickness. Place the pears on the dough, with at least a one inch perimeter around each pear.

• Use a paring knife to cut the dough, leaving one inch around the pear on all sides. This dough will be folded up around the fruit.

• Mix the cardamom, vanilla, powdered sugar, and water in a small bowl. Dunk each pear half into the glaze so that it is coated all over, evenly.

• Place the pears back in their spots on the dough. Remove the excess dough. Use your fingers to crimp the sides of the dough up around the pear. You can brush the outsides of the pastry with some of the excess glaze for a nice finish.

• Transfer the pastries to a baking sheet lined with parchment paper and bake at 400F for 18 – 20 minutes.

• Remove from the oven and brush with maple syrup, and sprinkle the turbinado sugar on top.

• Return to the oven at 425F and bake for another 10 – 15 minutes, or until the pastry is golden and crispy.