Preheat the oven to 180°C fan/200°C/gas mark 6.
To make the caramel add the sugar and water in a pan over a medium heat and boil until it gets to a light brown colour.
Add the pears into the caramel for 1 minute and then add the lemon juice, vanilla and butter and stir well.
Arrange the pear slices on the bottom of the pie dish and pour the caramel on top.
Roll out your puff pastry into a circle and place on top of the pears.
Tuck in the edges of the pastry and bake in the oven for 30 minutes or until golden brown.
Straight from the oven, cover the dish with a plate and flip over. Be careful to not burn your fingers!
Serving suggestion: Serve with low protein ice cream or custard.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- 120g Sugar
- 45ml Water
- 1 Pear, peeled and sliced
- 30ml Lemon juice
- 1 tsp Vanilla essence
- 25 Butter
- 125g Low protein puff pastry
- You will need a shallow 10cm pie/tart dish.
