Method-pear tarte tatin
Roll out your puff pastry and cut out a disc approx160mm in diameter. Place two halves of pear in the middle of your disc. Fold the edges of the pastry in towards the middle approx 1 inch in and press with a fork. Sprinkle quite heavily with the dark brown sugar and bake in a pre-heated oven(200°) for about 25 mins.

Method- butterscotch sauce
Place the sugar and water into a pan and bring to the boil. Once boiling reduce the heat and simmer. As the sugar start to caramelise it will form bubbles and slowly change colour. When all the sugar has become a rich dark brown colour then add the cream(the darker the sugar at this point the darker the sauce) when adding the cream take extreme care as the sugar is very hot and will cause the cream to boil on contact. When adding the cream you must whisk it in straight away. Reduce the heat and finally add the butter. Remove from the heat once the butter has emulsified.


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