- 5 pears, peeled, cut in half and cores removed
- 50g butter
- 50g runny honey
- 50g caster sugar
- 1 sprig rosemary
- 1 large cinnamon quill
- 1 sheet of puff pastry
SPICED VANILLA & KEFIR YOGHURT:
At Daylesford we are passionate about returning to a way of eating where sugar is not hidden – after all, you don’t have to live without treats to be well.
The trick with sugar is to eat it consciously, in small amounts and to try wherever possible to avoid it when it is hidden in the likes of processed food, ready meals and fortified cereals. Of course a generously caramelised tarte tatin encased in a cloud of buttery pastry is quite obviously a sweet and indulgent treat. But when harvest pears are heavy on the trees, and tart blackberries adorn the hedgerows, it is hard to resist preparing this traditional French dish with a little added honey and fresh rosemary.
We like to serve this pudding just warm and with a lightly spiced vanilla and kefir yoghurt.
METHODDIFFICULTY: Medium 1 HR
Pre-heat the oven to 180°C.
Prepare the pears and set aside. Put the butter, honey, sugar, rosemary and cinnamon stick into an oven proof pan (roughly 26cm/10” in diameter). Melt over a high heat until just beginning to bubble.
For the full recipe, please download our free recipe eBook below.