INGREDIENTS (Serves four)
For the butterscotch sauce 50g sugar
40ml double cream
5g unsalted butter
For the cinnamon ice-cream 25g glucose
250ml double cream
250ml full-fat milk
1/2 cinnamon stick
1/2 tbs ground cinnamon
100g egg yolk
For the tatin 110g salted butter, soft
7 William pears, peeled, cored and halved
120g puff pastry, rolled out to a 21cm circle
METHOD For the butterscotch sauce, place the sugar in a heavy bottomed saucepan and add enough water to the sugar to dissolve it. Heat on a high gas until it reaches an amber caramel. Remove from the heat and whisk in the remaining ingredients.
For the ice-cream, combine the glucose, double cream and milk with the cinnamon stick and ground cinnamon and bring to the boil. Whisk the egg yolks and sugar in a large bowl until pale in colour. While still whisking, carefully pour boiling liquid on to the yolks and sugar. When fully mixed together, pass through a fine sieve. Place in an ice-cream maker and freeze according to the manufacturer's instructions. Store in the freezer.
For the tatin, spread the butter over the bottom of a 20cm tarte tatin mould or oven-proof, non-stick frying pan. Sprinkle over the sugar then arrange the pears around, standing on their side with two halves in the middle.
Prick the rolled-out puff pastry with a fork and lay it over the apples, tucking the edges down the side.
Place on a moderate gas until the sugar starts to caramelise, then bake in a fan oven at 160°C for 90 minutes. Remove from the oven and allow to cool for at least 30 minutes.
Turn out on to a chopping board and cut into four. Serve a generous spoon of ice-cream with the warm tart and butterscotch sauce on the side.