Pear & Raspberry Gateaux

This is a slight twist on my original pear gateaux, all I did was add a punnet of fresh raspberries.  I wish you could smell the sweet aroma that filled the house when this came out of the oven.

Photograph by Steve Rienecke

Pear & Raspberry Gateau

Large Tin Pear halves

1 punnet of fresh Raspberries

¼ cup granulated sugar

1 sheet of Puff Pastry

Round ovenproof flan dish

Preheat the oven to 400F

Drain the pears, and set aside on kitchen paper for a few minutes to absorb the extra juice.

Heat the sugar in a dry non-stick pan over a high heat, until it caramelizes, immediately pour the sugar into the flan dish and tip the dish to completely cover the base. 

The sugar will set very quickly, be extremely careful when pouring the hot sugar.

Slice the pear halves into approximately 4 – 5 slices each, and place into the dish on top of the sugar, laying the pieces side by side completely covering the base. Place the raspberries in the center and around the perimeter of the dish.

Roll out the puff pastry and place on top of the pears, shaping to cover the entire dish, tuck the excess pastry down around the edges.

Bake for 25-26 minutes.

Remove from the oven and place a serving plate over the top of the dish, then carefully flip it over so the pastry in now the base, and the caramelized pears and raspberries are on top. (see note below)

Serve either room temperature, or cold from the fridge with a dollop of whipped cream

Note: Use extreme caution when flipping the dish, as the sugar will be liquid and scolding hot.