Head Chef James Carn
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Ingredients
16 x Pears
1 x Block of Butter
2 x Cinnamon Sticks
1 x Vanilla Pod
250g Caster Sugar
Puff Pastry
Pear Tatin
Method
In a heavy based pan press down the butter to completely cover the bottom of the pan.
Cover with all of the sugars
Peel & half the pears and core them
Line the pears around the pan, starting from the outside of the pan working your way round. Make sure they are standing up and facing the same way.
Start cooking in the pan on a medium heat until caramelising
Cut the puff pastry in to a circle, place it around the pears and tuck the sides in. Be very careful as the pan will be extremely hot!
Place in the oven at 160 degrees for 25-30 minutes and until golden brown.
Turn out of the pan and leave to rest, then serve.
Enjoy!
