Upgrade your weekend baking and try this pear tart with date and ginger caramel
Place the pear halves face down in a medium to large pot. Cover with water, add a teaspoon of vanilla extract and put a lid on. Bring the water to a boil, then immediately turn the heat down low. Let the pears simmer gently for 10 minutes, or until they are soft .Remove the pears with a slotted spoon and leave to cool. Once cool, slice each pear half lengthways and set aside until you are ready to assemble the tart.
Make a ginger glaze by putting the ginger slices, star anise and raw cane sugar in a small pot with the water. Place on a high heat and bring to the boil. The goal is to infuse the water with the ginger and star anise and reduce it to syrup. After 15–20 minutes, remove from the heat and add a good quality vanilla bean paste or essence. Store any leftover glaze in a small glass Kilner jar in the fridge.
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