Name: Roasted Pear Tarte Tatin with Brown Sugar-Balsamic Swirl Ice Cream
Yield: Makes 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

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

Tarte Tatin, the classic French dessert, is made by putting butter and sugar in a shallow baking dish, then topping the mixture with apples and a pastry crust. As the dish bakes, the butter and sugar turn into caramel. The finished dessert is inverted onto a plate, with the caramel sauce on top. In this version, pears stand in for apples and the crust and topping are made separately, then assembled before serving.

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