Pear Tatins with Rum Caramel and Vanilla Cream Recipe
Ingredients
| Puff pastry | 280 Gram, made | |
| 2 firm pears, peeled and halved | ||
| Star anise | 4 | |
| 140 g/5 oz granulated sugar | ||
| 140 g/5 oz unsalted butter | ||
| Tot of rum | ||
| Icing sugar, for dusting | ||
| 1 vanilla pod, seeds scraped out | ||
| 284ml carton double cream | ||
Directions
MAKING
1. Dust the surface with flour nad roll the pastry out thinly; cut it into flour
2. Core the pears and push a star anise into each of the holes and mould the pastry around each of the pear half; trim excess dough out
3. Arrange them on the baking trya with the cut side down and chiill for ten minutes; heat your oven to 220C/fan 200C/gas 7 in the meantime
4. For caramel, in a heavy ovenproof pan, melt sugar over medium flame; cook until a pale gold caramel forms
5. Stir the rum in and oplace the pears, cur side down, in the caramel; dust with cicing sugar and bake for about fifteen minutes
6. Allow to cool slightly; add vanilla seeds to cream and whisk until sooft peaks are formed
SERVING
7. Transfer the pears into individual serving plates, drizzle the caramel and serve with the venilla cream
1. Dust the surface with flour nad roll the pastry out thinly; cut it into flour
2. Core the pears and push a star anise into each of the holes and mould the pastry around each of the pear half; trim excess dough out
3. Arrange them on the baking trya with the cut side down and chiill for ten minutes; heat your oven to 220C/fan 200C/gas 7 in the meantime
4. For caramel, in a heavy ovenproof pan, melt sugar over medium flame; cook until a pale gold caramel forms
5. Stir the rum in and oplace the pears, cur side down, in the caramel; dust with cicing sugar and bake for about fifteen minutes
6. Allow to cool slightly; add vanilla seeds to cream and whisk until sooft peaks are formed
SERVING
7. Transfer the pears into individual serving plates, drizzle the caramel and serve with the venilla cream
Chef
