Pear Tarte Tatin with Cinnamon Ice cream

• makes 4

• Preparation time:

• Cooking time:

Ingredients

7 bosch pears (firm)
120gms caster sugar
50gm butter
1 vanilla bean
1 sheet of puff pastry (cut 28 cm circle)

Method

Pre-heat the oven to 190 degrees. Peel the pear, using a parisan scoop, remove the core and cut into quarters.

Place sugar into a Tefal Heritage frypan, and place on high heat, when the sugar turns to a caramel colour add the pears, butter and vanilla.

Cook the pears until they just take colour and are coated in caramel.

Turn the pears to face down on the pan in a circular pattern and set aside.

Place the pears back in the pan with the carmel and place puff pastry over the top of pears and tuck down the sides.

Place the pears in to the oven for 30 - 40 minutes or until the puff pastry is cooked. Turn the pan upside down to flip out. Cut into quarters and serve with ice cream.

Ice cream
Place milk, cream, cinnamon and 30 grams of sugar in the Tefal Heritage Wok pan and boil.

Whisk together the yolks and sugar until light and airy, add in the boiling liquid, mix together, pour back into the pan and place on medium heat, cook until the mix coats the back of the spoon, strain and chill.

Notes