Ingredients

• 150g/5½oz salted butter
• room temperature
• 150g/5½oz caster sugar
• 1 star anise
• 1 vanilla pod
• seeds only
• 2–3 cloves
• ground
• pinch freshly ground black pepper
• 4 Williams pears
• peeled
• cored and halved lengthways
• 150g/5½oz ready-made puff pastry
• plain flour
• for dusting
• 3 free-range egg yolks
• 90g/3¼oz soft light brown sugar
• 250ml/9fl oz milk
• 1 vanilla pod
• split
• 200ml/7fl oz double cream
• 100ml/3½fl oz crème fraîche

Directions

• To make the ice cream
• beat the egg yolks and sugar together in a bowl until pale. Heat the milk and vanilla pod in a saucepan over a low heat until nearly boiling. Pour the egg yolk mixture into the milk and cook
• stirring all the time
• for 8–10 minutes
• or until the mixture has thickened
• taking care that it does not boil or curdle. Stir in the double cream and crème fraîche. Remove the vanilla pod
• then pour the mixture into an ice-cream maker and churn until frozen.
• Preheat the oven to 200C/180C Fan/Gas 6.
• To make the tarte tatin
• press the butter onto the base of a high-sided 20cm-diameter heavy-based ovenproof frying pan with the back of a wooden spoon until it completely covers the base. Sprinkle over the sugar evenly. Add the star anise and sprinkle over the vanilla seeds
• ground cloves and black pepper. Lay the pears on top
• cut side-up.
• Roll out the pastry on a floured surface until it has a diameter 2.5cm/1 inch larger than the pan. Lay it over the pears and tuck it down the sides of the pan. Push a few holes into the pastry to let the steam escape.
• Place the pan over a medium heat for 6–8 minutes
• or until the juices are lightly golden
• shaking the pan every couple of minutes to stop the pears from burning. Transfer to the oven and bake for 20–25 minutes
• or until the pastry is golden.
• Allow the tarte tatin to cool a little. Loosen the edges and place a large serving plate on top of the frying pan. Carefully but quickly turn the pan over using a dry
• folded tea towel to hold it
• and allow the tarte tatin to drop gently onto the serving plate. Serve immediately with the ice cream.