Preheat oven to 220°C (200°C fan-forced). Grease two oven trays.

Cut pastry sheets in half. Place two halves on each oven tray. Fold in long sides of each pastry piece about 2cm; press folded sections lightly then turn short ends in, making three small folds in each.

Cut whole unpeeled nashi into 1cm slices. Discard small end slices; you need 16 similar- size nashi rounds for this recipe.

Stir rind, juice, the water and caster sugar in large heavy-based frying pan over high heat, without boiling, until sugar is dissolved. Bring to the boil. Add nashi to syrup, in batches if necessary; cook over low heat about 10 minutes or until just tender. Remove nashi from syrup with a slotted spoon. Cool slightly. Reserve syrup in pan.

Place nashi slices on pastry pieces. Brush with combined melted butter and brown sugar.

Bake galette about 20 minutes or until browned lightly.

Meanwhile, boil reserved syrup about 10 minutes or until reduced to a thick glaze. Brush hot galettes with glaze.