Pear And Rum Tatin With Vanilla Ice Cream
Posted: February 6, 2009 at 3:23 pm
Serves 4
Ingredients
- 2 pears, slightly under-ripe
- 4 star anise
- 1 – 2 vanilla pods, sliced into approx 2 inch pieces
- 600g puff pastry
- Icing sugar to dust
- Vanilla ice cream to serve
For the caramel:
- 100g caster sugar
- 100g butter
- Splash of dark rum
Method: How to make pear & rum tatin with vanilla ice cream
1.Preheat the oven to 200˚C /Gas 6.
2.Peel the pears, halve them and scoop out the cores with a melon baller to create a small, even circular hole.
3.Insert a star anise into each hole. Use a small knife to cut out the stalks at the top of the pears and replace them with the pieces of vanilla pod.
4.Roll out the pastry to a large sheet. Divide into 4 pieces. Mould each piece of pastry around the peeled side of each pear and trim away the excess pastry. Place the pears in the fridge to rest for 10 minutes.
5.To make the caramel melt the sugar and butter in a large heavy-based ovenproof pan. Finish with a splash of rum to deglaze the pan and loosen the caramel.
6.Remove the pears from the fridge and place them cut-side down on top of the caramel. Generously dust the pastry with icing sugar.
7.Bake the tatins for 8-10 minutes until the pastry is golden and crisp. Leave to stand for a minute or so, then slide a palate knife under each pear and carefully lift and flip over on to a warmed plate.
8.Trickle over the caramelised pan juices and serve with scoops of vanilla ice-cream.