Peel the pears and slice them in half. scoop out the core leaving enough room for the caramel.
Pop the pears in to a pan with the maple syrup and cover with boiling water.
Cook the pears until they just start to soften, this should take less than 5 minutes but will vary depending on how ripe the pears are.
Remove from the heat and drain from the liquid.
Roll out the pastry and lay the pears on top leaving enough room to cut them out.
Cut around each pear leaving a 1cm edge.
Pop the caramel in the hole where the core was.
Lay the pastry pears on a baking tray
With the scraps of pastry cut out leaf shapes and adore the pears (get as fancy as you like!)
Place into the hot oven for 12-15 minutes until the pastry is puffy and golden.
Serve warm with either vegan cream or vegan ice cream!
Tips and Cheats
If you can’t get hold of vegan caramels you can either make your own caramel sauce and spoon that in (Just melted brown sugar, vanilla and coconut cream!) or you can swap out for a spoon of vegan chocolate spread or lotus biscoff! My mum made me these as a child after seeing the recipe in a mother and baby magazine and they are still a firm favourite with my own children! They look so fancy yet are so easy to make. If you have ripe pears you don’t need to poach them first!
1 1/2 pack of plain hobnob biscuits (I use Aldi ones)
1/2 cup melted vegan butter
2 packs of vegan cream cheese at room temperature (I use Sainsbury’s which is 170g each pack)
2/3 cup of icing sugar (check it is vegan!)
1/2 cup melted coconut oil
1/3 cup lemon juice
1 bag of frozen forest fruits – defrosted (Aldi)
7 inch tin – ideally spring form or with a pop out bottom
Crush the biscuits in a food processor and add the melted butter
Use this to line your tin, a spring form tin is best as it makes getting it out a the end easier. work the mix up the sides pressing hard.
Put it in the fridge to set.
In a clean food processor add the cream cheese, icing sugar and coconut oil and blend until smooth.
Slowly add in the lemon juice.
Pour the batter into the tin with the base in it and leave it for 5 hours in the fridge to set.
Once it is set drain the defrosted fruit and adorn the top. Serve immediately.
Tips and Cheats
I used to make this dish when I wasn’t vegan and it was always a winner. If you can’t get forest or frozen fruit you can use fresh raspberries or any soft fruit. I like the tartness of the fruit against the richness of the cheese cake. You can swap the lemon juice for lime too if you want a key lime pie type flavour!