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!

See: Other Dessert Recipes by Gordon Ramsay