- Red Williams pears
- Puff pastry discs
- Muscavado and raisin caramel
- 250g muscavado sugar
- 250g caster sugar
- 250g butter
- 250g double cream
- Tart caramel
- 500g caster sugar
- 250g butter
- Mead raisins
- 250g raisins
- 250ml Lyme bay mead
- Sorbet
- 1 kilo mascarpone
- 700 milk
- 360 sugar
- 200 trimoline
- 100 lemon boiron
- 300 buttermilk
Red Williams pear tart with raisin caramel and buttermilk sorbet by Sally Abé
Ingredients
Method
Muscavado and raisin caramel
Place both sugars in a pan and bring to a caramel. Whisk in the butter. Remove from the heat and whisk in the cream. Add drained raisins.
Tart caramel
Make a direct caramel with the sugar until golden brown, whisk in butter in 4 parts
Mead raisins
Bring mead to the boil, pour over raisins and leave to cool
Sorbet
Dissolve the sugar and trimoline in 200ml of the milk
Mix with the rest of the milk and the mascarpone
Stir in the lemon juice and buttermilk
Divide between 3 pacos and freeze overnight
To cook the pears
Peel the pears, cut in half and remove the core. Place in a hot frying pan with a little oil and cook until evenly browned. Add a knob of butter and baste.
Transfer to individual moulds each with a spoon of caramel. Cover with a 10cm puff pastry disc and bake at 185 degrees for 15 – 18 minutes.
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