INGREDIENTS

INSTRUCTIONS

GENERAL
FOR THE SPUN SUGAR
Place the water, Madeira syrup and sugar in a saucepan over a moderate
heat, stirring until sugar has dissolved.
Lay the pears in the saucepan, bring to the boil then simmer gently
for 15 minutes, turning occasionally to cook evenly in the liquid.
Carefully remove the pears from the pan and allow to cool.
Continue to simmer the liquid until reduced and syrupy. Allow to cool.
Preheat the oven to 190 °C, 375 °F, Gas Mark 5.
Roll out the pastry on a lightly floured surface and cut out 4
circles, approximately 8cm (3 inches) in diameter. Place on a lightly
greased baking tray and bake in the preheated oven for 15 minutes,
until lightly golden. Transfer to a wire rack to cool.
Place the sweet pastry rounds on a serving plate, stand a pear on top
of each and spoon over the Madiera syrup.
To make the spun sugar, place the water and sugar in a small pan over
a moderate heat, stirring until the sugar has dissolved. Allow to boil
gently, without stirring for 1-2 minutes until golden. Remove from
the heat and spoon a little of the caramel over each pear. Dip 2
forks in the remaining syrup and stretch threads of sugar between
them. As the threads are formed, arrange on top of the pears.
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