Pear Tarte Tatin with gingerbread parfait
- 310ml (1¼ cup) milk
- 80g ( cup) brown sugar
- 10ml (2 tsp) molasses (or honey)
- 7,5ml (1½ tsp) fresh ginger, grated
- 5ml (1 tsp) ground cinnamon
- 1ml (¼ tsp) ground nutmeg
- 1ml (¼ tsp) ground cloves
- pinch of salt
- 3 large egg yolks, lightly beaten
- 250ml (1 cup) fresh cream
- 6 ripe pears
- juice of ½ a lemon
- 120g sugar
- 120g butter, cubed
- 250g ready-made puff pastry
For the parfait, combine the milk, sugar, molasses, ginger, spices and salt in a heavy-based saucepan and bring to a simmer.
Gradually add a little hot milk to the beaten egg yolks, whisking constantly until well incorporated.
Pour the egg mixture into the pot and stir over medium-low heat until the custard coats the back of a spoon, about 3 minutes.
Remove from the heat and strain. Cool to room temperature and refrigerate until chilled.
Whisk the cream into the chilled custard and pour into an ice-cream maker. Freeze and churn until set.
For the Tarte Tatin, preheat the oven to 200ºC.
Peel and core the pears and cut each pear into 6 pieces. Sprinkle with the lemon juice and refrigerate for about 15 minutes.
Heat a griddle pan until it starts smoking. Drain the pears and fry on each side until they have a nice colour. Sprinkle the sugar over to caramelise, then add the butter and remove from the heat. Leave to rest in a cool place for at least 20 minutes.
Grease 4 stainless steel moulds. On a lightly floured surface, roll out the puff pastry to about 3mm thick and cut out round lids to fit the moulds.
Arrange the pears neatly in each mould, spoon over the syrup from the pan and top with a pastry lid. Bake until the pastry is risen and golden, about 20 minutes.
Serve the tarts hot or cold, with a scoop of the gingerbread parfait.
To drink: The tart is served with a glass of Ratafia, a honey-coloured fortified wine from the Cabriere estate, which marries beautifully with the richness of the caramelised pears.