150 gmhoney2½beurre bosc pears, quartered375 gmsheet of butter puff pastryHoney cream200 gmdouble creamTo taste:honey1vanilla bean, scraped seeds only
Preheat oven to 200C. Cook honey in an 18cm-diameter cake pan over medium-high heat for five minutes or until dark caramel in colour, remove from heat and let bubbles subside. Arrange pears over honey caramel, overlapping slightly, and stand until caramel cools.
Meanwhile, for honey cream, combine ingredients in a bowl, whisk until smooth and set aside.
Using a plate slightly larger than the cake pan as a template, cut a round of pastry. Place over pears, tucking in edges, then bake for 20 minutes or until pastry rises and is dark golden in colour. Stand for 5 minutes, then place a large serving plate over cake pan and carefully invert onto plate (be very careful as the caramel will be hot).