Roasted Pear Tarte Tatin with Brown Sugar-Balsamic Swirl Ice Cream

Name: Roasted Pear Tarte Tatin with Brown Sugar-Balsamic Swirl Ice Cream
Yield: 8 Servings
Ingredients: 1/2 cup sugar; 1/4 cup (1/2 stick) unsalted butter, cut into small cubes; 2 tablespoons light corn syrup; 4 large Bosc pears (2 1/4 to 2 1/2 pounds), peeled, halved, cored; 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 1/2 tablespoons pear nectar; Brown Sugar-Balsamic Swirl Ice Cream (click for recipe)

By Gabrielle HamiltonPhotography by Andrea Chu

October 8, 2009

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