Pear Tarte Tatin with gingerbread parfait – Food & Home Magazine

Ingredients

• <h3>Gingerbread parfait</h3>
• 310ml (1¼ cup) milk
• 80g ( cup) brown sugar
• 10ml (2 tsp) molasses (or honey)
• 7,5ml (1½ tsp) fresh ginger, grated
• 5ml (1 tsp) ground cinnamon
• 1ml (¼ tsp) ground nutmeg
• 1ml (¼ tsp) ground cloves
• pinch of salt
• 3 large egg yolks, lightly beaten
• 250ml (1 cup) fresh cream
• <h3>Tarte tatin</h3>
• 6 ripe pears
• juice of ½ a lemon
• 120g sugar
• 120g butter, cubed
• 250g ready-made puff pastry