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Toffee pear stack

Frank Bordoni from Great Food Live
Pears and caramel, a marriage made in heaven, is especially tasty when combined with crisp pastry in this dessert by Frank Bordoni

Toffee pear stack

Method

1. Preheat the oven to 200C/gas 6. Roll out the pastry on a floured surface to 0.25cm thickness. Using a large pastry cutter, stamp out 8 x 4 cm circles. Place the rounds on a baking sheet and cover with another baking sheet. Bake for about 20 minutes, until golden and crisp. Leave on one side to cool.

2. Peel the pears and pour over enough water to cover. Sharpen with a dash of lemon juice to prevent them from discolouring.

3. In another pan, dissolve the sugar in the water and bring to a boil. Turn the heat down, and add the pears. Cover the pan with a piece of greaseproof paper and well-fitting lid. Cook the pears for about 5 minutes, until softened, but still holding their shape. Take the pan off the heat and leave the pears to cool in the syrup.

4. Remove the pears from the syrup, and drain thoroughly. Slice the pears from the stalk down to get three good flat oval slices from each pear.

5. For the toffee sauce; put the sugar and butter in a pan and cook over a moderate heat until the mixture resembles a rich caramel. Add the schnapps, toss in the pear pieces and remove the pan from the heat.

6. For the cream, scrape the vanilla seeds from the pod and beat into the mascarpone cheese. Set aside.

7. To serve; place a spoonful of the toffee pears in the centre of 4 plates and top with a dollop of mascarpone cheese. Place a pastry circle on top and add another layer of pears and mascarpone. Top with a circle of pastry. Dust the top layer with icing sugar and pour around any extra toffee sauce before serving.

8. Cooks note; try serving this dessert with Pfeiffer Beerenauslese 2002, around £6.99 From Morrisons - it is a good match