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MAKES: 1 to order (serves 2)
PREP: 1 hour, plus freezing
COOK: 30 minutes

RECIPE BY: Max Adey

Ingredients

Tart Tatin

150mL Queen Pro Pure Canadian Maple Syrup
1 cinnamon stick
2 star anise
2 cloves
2 sprigs thyme
3 strips orange peel
50g chopped cold unsalted butter
½ tsp sea salt
2-3 small beurre bosc pears, peeled, cored and quartered
180g sheet puff pastry

Crème Fraiche Sorbet

Makes: 1L /12 serves Prep: 45 min
500g crème fraiche
500g cold sugar syrup
2tsp Queen Pro Organic Vanilla Bean Paste
60mL lemon juice

Method

STEP 1
For crème fraiche sorbet, combine crème fraiche, sugar syrup and vanilla in a blender and blend until smooth. Churn mixture in an ice cream machine, adding the lemon juice in the last 10 minutes. Transfer mixture to a container and freeze until ready to serve.

STEP 2
Cook maple syrup, spices, thyme and orange peel in a 15cm cast iron pan over high heat for 3-4 minutes until caramelised. Add butter and swirl to combine. Remove from the heat. Arrange pears over caramel to fit snugly and stand to cool.

STEP 3
Heat oven to 190°C fan-forced. Cut a 17cm round of pastry. Place over pears, tucking in edges. Slash the top of the pastry to allow the steam to escape, then bake for 25-30 minutes until pastry is golden. Stand for 5 minutes and then carefully invert onto a serving platter.

STEP 4
Stand for 5 minutes and then carefully invert onto a serving platter.

STEP 5
Discard spices, thyme and orange peel. Serve hot with a scoop of sorbet.

Find this and more delicious recipes at the Queen Professional website.