Brandy butter caramel pears with spiced Basque-style cheesecake

Method

• step 1

  Heat the oven to 240C/220C fan/gas 9, ensuring there’s plenty of space free above the middle shelf. Line a deep 20cm loose-bottomed cake tin using two large sheets of baking parchment stacked on top of one another, criss-crossed, with plenty overhanging the rim. Press the parchment into the base and up the side of the tin. Set aside.

• step 2

  To make the cheesecake, tip the soft cheese and caster sugar into a large bowl or the bowl of a stand mixer. Beat using an electric whisk (or the mixer) for 1-2 mins until the sugar has dissolved (check this by rubbing a little of the mixture between your fingertips – if it feels grainy, continue mixing for another minute or so). If the mixture becomes very runny, continue to beat until it thickens up again.

• step 3

  Tip in the flour, cinnamon, soured cream, eggs, vanilla and ¼ tsp salt, and mix again until smooth. Scrape the cheesecake mixture into the tin and bake for 35 mins on the middle shelf of the oven until puffed up and deeply caramelised, with a slight wobble in the middle. Remove from the oven and leave to cool completely in the tin – it will sink as it cools. Chill for 3 hrs before serving. Will keep chilled up to two days.

• step 4

  For the pears, cut out a circle of baking parchment using a large pan as a template. This is a cartouche, and will be used to cover the pears as they’re poaching (it should be the same size as the pan, as it helps keep the pears submerged and the liquid from evaporating too quickly). Set this aside. Tip the sugar, cinnamon stick, star anise, vanilla seeds and pod, the brandy and 500ml water into the pan you used as a template. Warm the mixture over a low heat until it is just steaming and the sugar has dissolved.

• step 5

  Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully lower the pears into the steaming liquid in the pan. Cover the surface with the circle of baking parchment and cook over a low-medium heat for 20 mins, or until the tip of a knife easily slides into the pears. Lift out of the poaching syrup to a plate or bowl using a slotted spoon, and set aside.

• step 6

  Turn up the heat under the pan of poaching syrup, and add the butter, cream and a pinch of salt. Bring to a bubble and cook for 10-15 mins until the colour deepens to a light caramel and the sauce thickens. Once cool, the pears and caramel will keep chilled for three days. Warm the caramel in a pan over a low heat.

• step 7

  Cut the cheesecake into wedges and serve with the poached pears and brandy butter caramel poured over the top or alongside.