Ingredients
Serves: 4
- 50 g butter
- 4 tbsp honey
- 2 pears
- 3-4 small sticks rhubarb
- 200g puff pastry, ready rolled.
For the compote
- 1 tbsp honey
- 1 tbsp orange juice
- 3 sticks rhubarb, sliced
To serve
- 200g whipped cream
- Honey to drizzle
Method
- Preheat the oven to 160˚C.
- Line a baking tray with parchment paper.
- First, prepare the compote, in a ssauce pan, combine the chopped rhubarb with honey and orange juice.
- Bring to boil, reduce the heat to low and simmer for 3-4 minutes until the rhubarb has softened. with a whisk, stir the mixture to break the rhubarb into a compote.
- Set aside to cool.
- In the meantime, Cut 4 pastry disc of about 5cm diameter or so and keep aside.
- On the tray, drizzle the honey, add a knob of butter.
- Slice the pear thinly, and rhubarb into 3-4 cm sticks. Place both them over the honey and butter.
- Top with the puff pastry circles.
- Bake for 15-20 minutes until the pastry is cooked and a light caramel starts to form on the tray. Remove from the oven and allow to settle for 5 - 10 minutes.
- Whip the cream until lightly peaked . stir and swirl in the rhubarb compote.
- Carefully invert each pastry onto a plate or platter to reveal a glorious pastry case laden with caramelised pears and rhubarb.
- Serve with some rhubarb whipped cream and extra drizzle of honey over if desired.
