Prep: 20 min
Cook: 30 min
Serves 4
Sweet poached pears appear to sink into their beds of crisp filo pastry.
750ml dessert wine
150g caster sugar
2 cloves
2 cinnamon sticks
1 vanilla pod, split lengthwise
4 firm Conference pears, peeled
1 packet filo pastry
80g unsalted butter, melted
METHOD
Bring the wine, sugar, cloves, cinnamon stick, and vanilla bean to the boil, add the pears and simmer for 10 to 15 minutes until tender. Cut two pears in half lengthwise and core.
Heat the oven to 180C/Gas 4. Working quickly, brush one sheet of filo pastry with melted butter, place another sheet on top of it, brush with butter. Repeat until you have eight stacked sheets. Cut in half to form two tart bases.
Repeat the process until you have four bases. Place the pear halves on top, trim to give a border of 3cm, brush with butter and bake for 10 to 15 minutes until golden. Brush the pear with a little poaching liquid serve with ice-cream or yoghurt.