80 g golden raisins soaked in 100ml rum for 2 hours
To make the frangipane, place butter and sugar in a bowl and beat together thoroughly until light and creamy. Add the eggs slowly to the mixture. Sift the flour and almonds and add to the mixture, mix in lightly.
To make the tart, peel and core the pears. Bring the water and sugar to the boil and add the pears, simmer for 3-4 mins depending on ripeness.
Drain and cool, then cut into equal slices. Place 1 tbsp of frangipane in the centre of each disc a spread out. Arrange the pear slices on top and bake in a pre-heated oven at 210°C for 8-10 mins.
To make the syrup, bring the brown sugar, 1tsp 5-spice and 100ml water to the boil and simmer for 5mins and cool.
For the ice-cream, heat the milk and vanilla. Whisk the yolks and sugar, add half the liquid, and keep whisking. Then return the egg mixture to the pot of warm milk, put back on the stove, however do not boil!!
Stir slowly until the custard thickens, remove and cool, then add the cream and pass.Pour into an ice cream machine and churn. Towards the end, as the custard freezes add the rum and raisins, place in a freezer for 2 hours before serving.