Tatin of pears
An original dessert
You will need :
- 1 shortcrust pastry
- 7 ripe pears
- 50g brown sugar
- 50g salted butter
- 3 teaspoons balsamic with cocoa nibs
- 1 teaspoon of honey
- Preheat the oven to 200°C.
- Peel the pears and set one aside. Cut the other 6 into quarters and remove the core. Set them aside in a bowl and sprinkle with a little lemon juice to prevent them from turning black.
- Peel the remaining pear and blend it with the balsamic and honey.
- Melt the butter in a pan with the brown sugar. Add the pear juice with the vinegar and honey.
- Butter a mould. Pour the pear juice into the mould and then arrange the fruit quarters.
- Cover the pears with the batter and bake for 30 minutes.
- Leave to cool before removing from the tin.
Tip: This recipe can also be created with apricot balsamic and vanilla combava vinegar.
