Pear Tatin with a Lemon Grass Scented Raspberry Couli

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Pear Tatin with a Lemon Grass Scented Raspberry Couli



Yield: 6-8 People

Ingredients:

Special Tool - 9” cast iron pan - greased with vegetable oil

Tart:
1 Sheet of puff pasty to fit a 9” pan in diameter
4 Bosc pears - peeled/cored/stem removed - sliced into 1/4
1 cup sugar
1/4 cup water
4 tbls of butter

Raspberry Couli:

2 pints raspberries
1/2 cup white sugar
1/2 lemon grass stick - roughly chopped
1 cup water

Method:

Preheat oven to 425 degrees fahrenheit.

In a cast iron pan add the sugar and 1/4 cup of water. Place the pan over the stove top and turn to medium heat. Once the sugar has melted whisk in the butter. The sugar will start to brown in colour, at this point at the quartered pears and cook in sugar. Once the sugar has completely turned a golden brown, remove from heat and very carefully place the puff pastry sheet over top the pears. Fold in the sides to lock in the pears and poke the top a couple times with a fork to let steam escape. Place the pan in the oven and set a timer for 15 mins.

When the time is finished remove the pan from the oven and let rest for two minutes. Find a plate that will cover the entire pan. Using full length oven mitts, firmly grasp the handle with one hand while firmly securing the plate over top the pan. The objective is to flip the tatin out of the cast iron pan an on to the plate. This process is a little trick and can be dangerous, we are working with very hot elements witch is why we need to take extra precautions to secure not getting burned. When you feel ready, in one swift movement flip the tart out on the plate and allow to cool completely before cutting.

Raspberry couli:

In a small pot add raspberries, lemon grass, sugar and water. Bring to a boil and reduce to a simmer. Cook for 15-20 minutes or until mixture thickens (syrup). Strain through a fine mesh strainer. Serve.