Piquet's Allan Pickett may hail from Kent rather than France, but he's a master of French-influenced cuisine nonetheless – although we're not really surprised, as he cut his cheffing teeth at Galvin de Luxe, Orrery and Plateau, after all. This pear and red wine tatin is simple but impressive – just the ticket for a dinner party, non?
- 2 unripe pears
Pear poaching liquor
- 300ml red wine
- 50g sugar
For the pan
- 50g butter
- 60g caster sugar
- 1 x 8 inch round of puff pastry
- 2 portions of cinnamon ice cream
- Peel the pears and cut in half, removing the stalks and core with a melon baller or small knife.
- Place the pear halves into a small pan and add the red wine and 50g of sugar and gently simmer for 8-9 minutes. Remove from the heat and leave to cool. This can be done in advance if you have time.
- Take a seven-inch non-stick pan and add the other 60g of sugar and butter. Pour in 80ml of the poaching liquid and place on the heat to reduce all three ingredients until it homogenises and becomes syrupy.
- Place in three pear halves and cover with the puff pastry disc making sure to tuck the pastry down the sides of the pan.
- Prick three holes in the top of the pastry to allow the steam to escape.
- Bake at 160°C for at least 1 hour checking every 20 minutes.
- Once cooked allow the tatin to stand for 10 minutes and then turn out onto a warmed plate and then serve with your ice cream.
92 Newman Street, W1T 3EZ; piquet-restaurant.co.uk