New Recipe

This is a lovely desert - just right for this freezing weather.

Dessert; Individual pear tart with praline ice cream

Ingredients;
1 x block Puff Pastry
2 x ripe pears
100g sugar
100g almonds
50g pine nuts
Vanilla Ice cream
1 x tsp Lemon Juice

1. Roll ou the pastry on a floured suface to ½ cm thickness
2. Cut around a saucer or side plate to get the base for the tart ( x 4 )
3. Bring the pears to boil in water with lemon juice
4. When at boiling point remove form the heat and leave to cool
5. Remove the skins from the partially cooked pears and cut in half
6. Core each half an slice thinly lengthways
7. Fan the pear slices onto each of the pastry discs
8. Bake at 200c for 15 mins or until golden on an oiled baking sheet

For the praline

1. Toast the nuts in a dry, hot pan and set aside on greaseproof paper
2. Add sugar to the pan and 100ml of water, cooking over a medium heat, allowing a caramel to form

TOP TIP – when making caramel resist the temptation to stir the sugar solution as it turns brown, just leave the pan until the golden brown caramel forms

3. Pour the caramel over the nuts on the paper and allow to cool and harden
4. when hard – buzz gently in the food processor until a breadcrumb texture is achieved
5. Sprinkle generously over the tub of ice cream before you roll up your scoops
6. Also sprinkle over the finished plate as a garnish