- 3 The Co-operative eating apples, peeled, cored and sliced
- 3 The Co-operative pears, peeled, cored and sliced
- 200g puff pastry
- 100g caster sugar
- 100ml white wine
- ¼ tsp cinnamon
- 50g butter, chilled and cubed
- Pre-heat the oven to 190°C / gas mark 5.
- The first thing you need to do is roll the pastry to about the thickness of a pound coin.
- In a bowl toss the slices of apple and pear in the cinnamon and leave to one side.
- In a large frying pan, roughly 23cm across, add the caster sugar and white wine and let it cook until you have a light caramel colour (Don’t touch as caramelised sugar becomes very hot.)
- When the caramel starts to darken add the apple and pear slices and mix into the caramel.
- Now add the cubed butter and continue to cook for 1 minute.
- Remove from the heat and cool for 2 minutes.
- Next pop the pastry over the fruit making sure you tuck it in around the edge.
- Place in the oven and cook for 20 - 25 minutes until the pastry is golden and puffed up. Leave to rest for 2-3 minutes, then carefully turn out onto a serving plate that is much bigger than the pan you have cooked it in. Serve warm.