recipe for Spiced Pear Tatin comes from Chef
Peter Gordon and has been reproduced courtesy of www.discovertheorigin.co.uk
Discover the Origin is a campaign promoted by the European
Union, Italy, France and Portugal and achieved by the
office representative of five key European products:
Burgundy wines, Port and Douro Valley wines, Parma Ham
and Parmigiano-Reggiano cheese. The aim of all of them
is to enhance knowledge of the PDO (Protected Designation
of Origin) among consumers, distributors and food professionals
and to educate on the benefits of the provenance indicator
schemes, the relevant checks, controls and traceability
systems that are put in place to ensure ongoing quality,
and to differentiate the products and raise their profiles.
All five of these products carry a guarantee of their
provenance and quality: the Protected Designation of
Origin (PDO) for Parma Ham and Parmigiano-Reggiano cheese,
AOC for Burgundy wines and DOC for Port and Douro Valley
wines. If you see these labels on any food or drinks,
you can rest assured that you will be rewarded with
For more information visit www.discovertheorigin.co.uk
Spiced Pear Tatin with Parmigiano-Reggiano cheese
puff pastry and a vanilla Chantilly cream served with
a ten year old chilled Tawny Port.
for Spiced Pear Tatin
For 1 x 6 - 8 portion tart you will need a 24cm
to 26cm diameter heavy based ovenproof pan
350g ready made puff pastry
30g finely grated Parmigiano-Reggiano cheese
4 - 6 pears (depending on their size) (Conference
½ red chilli, cut in half (more or less to
4 star anise
6 allspice, crushed
1 thumb ginger, peeled and sliced
200g unrefined caster sugar
80g unsalted butter
150g unrefined caster sugar
50g Parmigiano-Reggiano cheese
to make Spiced Pear Tatin
everything except the pears in a 2 litre saucepan
with 750ml cold water.
to the boil and simmer for 10 minutes.
the pears and cut them in half lengthways. Using a
melon baller remove the core and seeds.
the 12 pear halves into the boiling liquid, place
a paper cartouche on top and bring back to the boil.
to a simmer and poach for 20 minutes.
from the liquid and drain on a cake rack.
the poaching liquid to reduce by three-quarters -
at which point you will have a lovely syrup. Strain
the butter gently in your pan then sprinkle over the
sugar and cook over a medium-low heat until the sugar
the caramel is ready place the drained pears in, cut
side facing up and cook for 5 minutes over medium
thats cooking roll your pastry out into a disc
until its just a little larger than the diameter
of your pan. Prick it all over then roll it around
your rolling pin.
it over the pears and tuck it in at the edge.
for 20-30 minutes at which point the pastry should
be lovely and golden.
it to cool in the pan for 10 - 20 minutes before loosening
the sides with a knife and inverting it onto a plate
large than the pan.
before serving cut into 6-8 portions then peel the
Parmigiano-Reggiano cheese over the top.
with a good dollop of Chantilly cream and a glass
of aged Tawny Port.
6 - 8