Pear and orange tarte tatin with Häagen-Dazs Macadamia Nut Brittle

Ingredients

• 3 firm pears
• 150g sugar
• 50g butter
• 1 vanilla pod
• 2-3 bay leaves
• 1 orange
• 1 roll puff pastry
• 3 scoops Häagen-Dazs Macadamia Nut Brittle

Method

1. Preheat the oven to 180°C.
2. Peel the pears and cut some in half and some in quarters.
3. Using a potato peeler remove the orange rind in as few pieces as possible.
4. In a deep, oven-proof pan, sprinkle over the sugar in a single layer. 
5. Place over low-medium heat until the sugar turns golden. Turn the pan around every now and then so that hot spots are avoided and the sugar cooks evenly.
6. Chop the butter into small squares and dot around the pan evenly. Do not stir but swirl the contents of the pan around to make sure everything is evenly mixed.
7. Cook for approx. 5 mins until the mixture is golden.
8. Cut the vanilla pod lengthways and scrape out the seeds. Add both seeds and pod to the pan.
9. Add the bay leaves and the orange rind.
10. Place the pears in the pan in a single layer and allow to cook until soft (approx. 5 mins).
11. Place the puff pastry over the top tucking the edges into the pan.
12. Cook in the oven for 20 – 25 mins until the pastry is golden.
13. Remove from the oven and carefully place a serving plate over the pan. Using tea towels to protect your hands, flip the pan over and remove from the serving plate.
14. Allow to cool a little and then scoop three blobs of Häagen-Dazs  Macadamia Nut Brittle onto the tarte and serve immediately. The ice cream will start to melt creating a delicious, oozy texture. 

This recipe first appeared on Gourmet Today, August, 2016.