Bluemin White Tarte Tatin

Instructions

• Slice the fresh figs into 8 wedges and place into a bowl.
• Combine the sugar, red wine, cinnamon stick, star anise, and whole cloves in a small heavy saucepan.
• Bring to the boil and cook for 25 minutes or until reduced by 1/2.
• Pass the liquid through a fine sieve.
• Pour the liquid over the figs and let them sit for 30mins.
• Melt the sugar in a large bottomed pan on a low heat until it has turned into a light caramel.
• Slowly add the butter until the caramel thickens and runs smooth.
• Pour into individual non-stick 8-10cm pans and let them cool until caramel has set hard.
• Drain the liquid off the figs and keep until later.
• Arrange the 8 wedges of fig neatly inside each of the non-stick pans.
• On a floured work surface roll out the puff pastry to the thickness of a 50p piece.
• Cut out a round disc with an 8-10cm-ring cutter.
• Place the pastry on top of the Figs and tuck in the sides.
• Place in a pre-heated oven at 200c for 18-22 minutes or until golden brown.
• Remove from oven and allow to cool for 3 minutes before turning onto a plate.
• Slice the cheese and place on top.
• Serve with raspberry sorbet and the spiced syrup.
• For the sorbet: Place the sugar, water and glucose into a saucepan and dissolve over medium heat without stirring.
• Bring to the boil and simmer briskly for 5-7 minutes until the bubbles thicken and become syrupy.
• Remove from the heat; pour into a bowl and leave to cool.
• Put the raspberries in saucepan with a squeeze of lemon juice and simmer over low heat for 6 minutes or until soft.
• Place the raspberries in a blender and purée until smooth then push the purée through a fine sieve to remove all the seeds.
• Add the cooled syrup to the purée and whisk together, then pour the mixture into an ice cream maker and process before freezing.