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Pear Tarte Tatin With Stem Ginger And Saffron Cream

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cooks, Home, Ideal	6	Servings

INGREDIENTS

140	g	Sugar
120	g	Butter, cut into 1/2 inch
		cubes
10		Comice pears, depending on
		size
		up to 15
1	t	Cinnamon powder
250	g	Puff pastry, rolled out and
		cut
		into a 10 inch disc
		and pierced with a
		fork
100		Cream
1		Sachet saffron powder
1	T	Pureed stem ginger

INSTRUCTIONS

Place the sugar in a thick bottomed 10 inch shallow saucepan and
caramelise on medium heat, barely moving to prevent crystallisation.
When you have a medium brown caramel take off the heat, add half the
butter, melt into the caramelised sugar and set aside.  Peel the pears,
core and place sideways in a circle, with the stalk  end pointing
inwards, on the cooled and hardened caramel. fill the  centre with more
pears and place the rest of the butter with the  cinnamon on top of the
pears. Heat and cook the pears on medium heat  for 5-10 minutes before
placing it in the oven on 180C/gas4 for 35-40  minutes.  Place the puff
pastry on the pears and tuck down the sides and put  back in the oven
for another 30 minutes. When pastry is golden brown  and crisp, pour
off any liquid before turning out the tarte tatin.  Reduce the liquid
to a syrup. Whip the cream with the saffron to a  soft peak and add the
ginger puree. Cut the tarte tatin into 6  pieces, place on plates, pour
over the pear syrup with a large dollop  of saffron and ginger cream on
the side and sprinkle with icing sugar.  DISCLAIMER(c) Copyright 1996 -
SelecTV Cable Limited. All rights  reserved. Carlton Food Network
http://www.cfn.co.uk/  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 271 Calories From Fat: 145 Total Fat: 16.5g Cholesterol: 43mg Sodium: 118.4mg Potassium: 115.6mg Carbohydrates: 32.2g Fiber: 1.1g Sugar: 24.8g Protein: 1.4g