Line baking sheets with parchment. Roll half of pastry out on lightly floured plastic wrap to 1/4-inch-thick rectangle. Cut out four rectangles. Transfer rectangles to prepared sheets, spacing 1 inch apart; reserve scraps. Repeat with remaining dough. Cut leaf shapes from pastry scraps. Transfer to sheets with pastry rectangles. Refrigerate puff pastry while preparing frangipane and pears. Frangipane: With electric mixer, cream butter and sugar until light. Add almonds, egg, brandy, flour and almond extract. Mix til smooth. Enlarge opening in pear halves, using small knife. Sprinkle lemon juice over pears. Arrange 1 pear cut side up on diagonal in center of each pastry rectangle. Fill each pear with 3 tablespoons frangipane. Wrap pastry around pears, pushing stems through pastry and enclosing pears completely. Moisten edges of pastry with water and seal. Turn each pastry over, seam side down. Brush with glaze. Refrigerate at least 1 hour. (Pears can be prepared 4 hours ahead.) Preheat oven to 400°F. Brush pastry-wrapped pears again with glaze. Arrange leaves decoratively on pears and brush with glaze. Bake 15 minutes. Reduce temperature to 375°F and continue baking until pastry is golden brown and pears are tender when pierced with knife through pastry, about 15 minutes. Transfer to rack and cool slightly. Serve with Creme Anglaise and Fresh Strawberry Sauce. 8 servings.