Pear Tarte Tatin~

Adapted from Capital Classics

2 tablespoons butter
1/2 cup sugar
4 large pears, ripe, but firm
1-2tablespoon brandy
1 sheet frozen puffed pastry, defrosted and rolled into 10 inch circle
Vanilla ice cream
, optional

Preheat oven to 400º.

Melt butter in 10-inch cast iron pan till melted.  Add sugar and stir constantly over medium-high heat till sugar melts and is golden.  Remove from heat.

Peel, halve and core pears.  Toss with brandy, and place into caramel with flat sides up and narrow ended pointed towards the center of the pan.

Cut small slits around center of pastry and place over pears, tucking edges under, and molding to the shape of the pears.  Bake for 30 minutes or till pastry is browned and pears are tender.

Cool for a couple minutes, then run a knife along edge of pan.  Carefully invert onto serving plate.  Immediately spoon any caramel left in pan over pears.  Serve warm with ice cream.