I having to admit defeat and embrace the changing of seasons. Most cooks though embrace Autumn as although I won’t eat another strawberry for 8 months, the maturing collection of produce at this time of year more than compensates.
In the UK, all our apples and pears start falling off the trees, it was this idea plus wanting a good winter pud that inspired this dish. There is nothing wrong with a good bog standard apple tarte tatin, but I love to add a couple of items to elevate a standard recipe. This was my first go at a tatin and it is quite idiot proof. Just plan ahead and don’t be rushed. The pears actually benefit from being cooked ahead of time and let to cool. This makes assembling and cooking the dish easier.
This recipe will fill a 20cm(9in) pan[purerecipe]
- 6-8, peeled and halved. Pears
- 100g Butter
- 100g Caster Sugar
- 1 Star Anise
- 6 Cardamom Pods
- 1 TSp. Cinnamon
- 375-500g, depending on size of your pan. Puff Pastry
- 500ml Milk
- 300ml Single Cream
- 4 Eggs
- 1 Heaped Tsp Cornflour
- 100g Pistachios
- 75g Sugar
Cardamom And Pistachio Ice Cream
- Make the ice cream. Bring the milk,sugar and cream to the boil with 3 cardamom pods and half of the pistachios. Simmer for 5mins, turn off heat, infuse for 30mins. Remove cardamom pods and puree the nuts into the milk. Whisk the eggs with the cornflour, add the milk, slowly reheat until the mixture thickens to a custard. Set aside to cool in the fridge. Add to an ice cream maker. Once churned add the remaining pistachios at the end.
- Prepare the pears. Heat the butter and sugar with the spices in a pan, heat until it caramelises and begins to split a little. Add the pears and cook for 15mins until soft. You can now let these cool and store until needed or turn over now in the pan and arrange neatly so they fit snugly.
- When ready to finish it off, cut out a circle of pastry slightly larger than the pan and 3mm ( £1 coin) thick. Tuck it over and into the pears. Pierce the top and cook at 200°c/180°c Fan/Gas 6 for 25-30mins.