James Tanner shows us how to make a sweet treat using seasonal autumn pears - perfect with ice cream!
4 Williams pears
100g unsalted butter
75g golden caster sugar
1 vanilla pod, split
½ cinnamon stick
1 star anise
200g puff pastry (rolled into 24cm disc, about 5mm thick)
1. Preheat oven to 200C/ 400F gas mark 6.
2. Peel and cut pears into halves, scoop out the core.
3. Melt the butter in a 24cm ovenproof non stick frying pan, add the sugar and cook on medium heat until golden brown.
4. Now add the cinnamon stick, star anise and vanilla pod to the pan. Place pear halves neatly around the pan flat cut side up.
5. Place the puff pastry round on top of the frying pan and tuck the edges in and around the pears. Pierce the middle of the pastry disc.
6. Place in the preheated oven for 15 to 20 minutes or until the pastry is golden brown.
7. When cooked, allow the tatin to rest for a minute, then turn out onto a large plate, Be careful not to burn yourself on the hot sticky caramel sauce.
8. Serve with fresh whipped cream, vanilla ice cream and or a rich chocolate sauce!