Pear And Rum Tatin Recipe | Food

Gordon Ramsay recipes Pear and rum tatin with vanilla ice cream recipe

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Gordon Ramsay

Date Published:: 12/05/2008

Watch Gordon prepare this gorgeous tatin

Feast like in the F Word with Gordon's tasty tatin

Serves 4

Ingredients

2 pears, slightly under-ripe
4 star anise
1 - 2 vanilla pods, sliced into approx 2 inch pieces
600g puff pastry
Icing sugar to dust
Vanilla ice cream to serve

For the caramel:

100g caster sugar
100g butter
Splash of dark rum

Method: How to make pear & rum tatin with vanilla ice cream

1.Preheat the oven to 200˚C /Gas 6.

2.Peel the pears, halve them and scoop out the cores with a melon baller to create a small, even circular hole.

3.Insert a star anise into each hole. Use a small knife to cut out the stalks at the top of the pears and replace them with the pieces of vanilla pod.

4.Roll out the pastry to a large sheet. Divide into 4 pieces. Mould each piece of pastry around the peeled side of each pear and trim away the excess pastry. Place the pears in the fridge to rest for 10 minutes.

5.To make the caramel melt the sugar and butter in a large heavy-based ovenproof pan. Finish with a splash of rum to deglaze the pan and loosen the caramel.

6.Remove the pears from the fridge and place them cut-side down on top of the caramel. Generously dust the pastry with icing sugar.

7.Bake the tatins for 8-10 minutes until the pastry is golden and crisp. Leave to stand for a minute or so, then slide a palate knife under each pear and carefully lift and flip over on to a warmed plate.

8.Trickle over the caramelised pan juices and serve with scoops of vanilla ice-cream.