individual pear tatins with cinnamon ice cream

These lovely individual pear tart tatins, accompanied by cinnamon flavoured ice cream, make a great vegan, and far less heavy, alternative to Christmas pudding. You could use powdered cinnamon in the ice cream as a short cut, but I find that using freshly crushed cinnamon gives a richer, woodier and spicier flavour, perfect against the delicate sweetness of the pear.

For the ice cream:
1 400 ml can organic coconut milk
1 160 ml can organic coconut cream (liquid not solid form)
1 cinnamon stick, bashed to a powder in a pestle and mortar (equivalent to 2 generous tsp ground cinnamon)
60 ml coconut blossom syrup

For the tatins:
2 ripe but firm organic pears
100 ml coconut blossom syrup
20 g odourless coconut oil
sheet or block of vegan puff pastry

View the full recipe at The Circus Gardener’s Kitchen →