Recipe : Sarah and Murray Bancroft
1/2 cup vanilla sugar
2 tbsp water
1 tbsp lemon juice
4 tbsp cold unsalted butter, cubed
4 to 6 Bartlett pears, peeled and quartered
1 sheet frozen puff pastry
vanilla ice cream
Preheat oven to 400F.
Melt sugar with water in a heavy, oven-proof 9-in. pan, until dark caramel.
Remove from heat and add lemon juice and butter.
Arrange pear pieces in pan in a fanned circle shape, making sure to fill in all the space.
Cut puff pastry into a circle 1½ times the size of the pan.
Cover pan with pastry, tucking in around the edges.
Bake for 20 min or until pastry is golden brown.
Let cool, and while still warm, loosen edges, cover with a serving plate and flip.
Serve while still warm with vanilla ice cream.
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