Taste

INGREDIENTS

For 6 people

• 6 pears (such as Comice)
• 1 stick of licorice
• 10g zan or sweet licorice
• 15g butter
• 50g heavy cream

For the Basque cake dough

• 125g butter
• 1 yolk + 1 whole egg
• 35g almond powder
• 100g Natsuc sugar
• 6/7g yeast
• 250g flour
• 3g fine salt

Basque cake dough (to be made the day before)

• Beat together the sugar and softened butter + almond powder.
• Add the egg and the yolk, beat again until it turns white.
• Sprinkle in the flour and yeast, then add the salt.
• Form the dough into a bal­l and chill.

Preparing the pears

• Heat ½ liter water. Cut the licorice and zan into small pieces then add them to the water.
• Cover the pan and leave for 10 min to infuse.
• Peel the pears and cut each one into 8 pieces
• Remove the hard inside parts from each segment.
• Heat a pan and brown all the pieces on each side.
• Remove them from the pan and deglaze with the licorice infusion.
• Heat the liquid with the skins that have also been seared.
• Place the baking paper disks into your Tatin tins.
• Place the caramelized pear segments on the paper.

Preparing the tatins

• Roll out your Basque cake dough and cut 6 circles, the same diameter as your roasted pear tatins by Patrice Demangel.
• Place the dough over the top of the pears and bake for 15 min at 180°C.

Finishing touches for the licorice infusion

• Strain the licorice infusion and reduce by half.
• Add the cooking juices created by the tatins and sweeten to taste.
• Boil up the liquid and then add the heavy cream.
• Whisk the mixture.
• Take the tatins out of the tins and serve with the crust at the bottom and the juice around the edges.