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Pear Tatins With Rum Caramel And Vanilla Cream

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Ingredients
  Puff pastry 10 Ounce (280 Gram, Ready Made Variety)
  Firm pears 2 , peeled and halved
  Star anise 4
For the rum caramel
  Granulated sugar 5 Ounce (140 Gram)
  Unsalted butter 5 Ounce (140 Gram)
  Rum 1⁄8 Pint (Or A Tot)
  Icing sugar 1 Tablespoon (For Dusting)
For the vanilla cream
  Vanilla pod 1 , seeds scraped out
  Double cream 284 Milliliter (1 Carton)
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pear
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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