Traditionally made with caramelised sugar, this version, using a single-blossom honey such as chestnut or orange blossom, has a more mellow flavour.
- 150 gm honey
- 2½ beurre bosc pears, quartered
- 375 gm sheet of butter-puff pastry
Burnt honey ice-cream
- 150 gm honey
- 600 ml pouring cream
- 150 ml milk
- 6 egg yolks
- 30 gm caster sugar
- 1For burnt honey ice-cream, cook honey in a heavy-based saucepan over medium-high heat until caramelised (7-8 minutes), remove from heat, add cream and milk (be careful, mixture will spit) then return to heat and stir until combined and mixture just comes to the boil. Meanwhile, in a bowl, whisk egg yolks and sugar until pale, pour cream mixture over and whisk to combine. Return to pan and cook, stirring, until mixture thickly coats the back of a wooden spoon (6-7 minutes). Strain into a bowl placed over ice and cool completely, then freeze in an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre.
- 2Preheat oven to 200C. Cook honey in an 18cm-diameter cake pan over medium-high heat until dark caramel in colour (5-6 minutes), remove from heat and let bubbles subside. Arrange pears over caramel, to fit snugly, and stand until cool.
- 3Meanwhile, 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 until pastry is risen and dark golden (20-25 minutes). Stand for 5 minutes, then place a large serving plate over pan and carefully invert onto plate (be very careful, the caramel will be hot). Serve immediately with ice-cream.
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