PEACH TARTE TATIN

Serves 4 Ingredients: ●●200g Caster sugar ●●100ml water ●●Four ripe peaches – de-stoned ●●200g puff pastry Purée ●●Peach Trimmings ●●100ml white wine ●●Splash vanilla essence To Serve Pure vanilla bean ice-cream Method: 1. Place the sugar and water in a small pan, bring to the boil and take to a light caramel. Pour into four individual flan cases. 2. Take the peaches and place on top of the caramel. 3. Roll out the pastry 3mm thick and cut out slightly bigger than the flan case. Lay over the top of the peaches and nip into the caramel. 4. Bake in a hot oven at 180C for approximately 15 minutes until the pastry is cooked – leave to sit for two minutes. 5. For the purée, place any peach trimmings in a pan with the wine and vanilla. Place on a low light and simmer for ten minutes – blend until smooth. 6. When ready to serve, unmould the tarts on individual plates with a few spoonfuls of the purée and, finally, a generous scoop of ice-cream.