Pear and Rum Tarte Tatin with Vanilla Ice Cream

Pear and Rum Tarte Tatin with Vanilla Ice Cream

Ingredients:

  • 1 pear
  • 2 vanilla sticks
  • 2 stars of anise
  • Puff pastry 200 g
  • Butter 50 g
  • Rum 3 tablespoons
  • Icy sugar 20 g
  • Ice-cream 100 g

Cooking Instructions

  1. Peel and cut the pear. Remove the core and put star anise instead. Remove the stem and put vanilla stick instead.
  2. Cover the half of a pear with puff pastry.
  3. To cook the caramel, put some sugar in the pan. Cook for 2 minutes.
  4. Then, add butter and rum. Burn off the alcohol.
  5. Put the pears into the caramel. Cover with icy sugar.
  6. Bake at 200C for 8-10 minutes.
  7. Finish with some ice-cream. Cook this recipe with a photo!

User Rating: 5 / 5

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