Food and Travel Magazine | Pear and Szechuan pepper tarte Tatin

Ingredients

• 60g unsalted butter
• 75g caster sugar
• 4-5 Williams pears, peeled, halved and cored
• ½ cinnamon stick
• 1 star anise
• 1 vanilla pod, split
• 1tsp Szechuan peppercorns, cracked
• 200g sheet ready-rolled puff pastry
• whipped cream or vanilla ice cream, to serve