Instructions: Place the sugar in a thick bottomed 10 inch shallow saucepan and caramelise on medium heat, barely moving to prevent crystallisation. When you have a medium brown caramel take off the heat, add half the butter, melt into the caramelised sugar and set aside.

Peel the pears, core and place sideways in a circle, with the stalk end pointing inwards, on the cooled and hardened caramel. fill the centre with more pears and place the rest of the butter with the cinnamon on top of the pears. Heat and cook the pears on medium heat for 5-10 minutes before placing it in the oven on 180C/gas4 for 35-40 minutes.

Place the puff pastry on the pears and tuck down the sides and put back in the oven for another 30 minutes. When pastry is golden brown and crisp, pour off any liquid before turning out the tarte tatin.

Reduce the liquid to a syrup. Whip the cream with the saffron to a soft peak and add the ginger puree. Cut the tarte tatin into 6 pieces, place on plates, pour over the pear syrup with a large dollop of saffron and ginger cream on the side and sprinkle with icing sugar.

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