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maltatoday, WEDNESDAY, 6 SEPTEMBER 2017 14 Food Ice cream makes it better The weather may have cooled a little but that doesn't mean we need to eat any less ice cream. When you're wondering whether to have ice cream or have a more grown up sweet for dessert, why not just have both. These are a few recipes that are made even better with a scoop of ice cream. Ingedients • 3 firm pears • 150g sugar • 50g butter • 1 vanilla pod • 2-3 bay leaves • 1 orange • 1 roll puff pastry • 3 scoops Haagen Dazs Macadamia Nut Brittle Method 1. Preheat the oven to 180°C. 2. Peel the pears and cut some in half and some in quarters. 3. Using a potato peeler remove the orange rind in as few pieces as possible. 4. In a deep, oven-proof pan, sprinkle over the sugar in a single layer. 5. Place over low-medium heat until the sugar turns golden. Turn the pan around every now and then so that hot spots are avoided and the sugar cooks evenly. 6. Chop the butter into small squares and dot around the pan evenly. Do not stir but swirl the contents of the pan around to make sure everything is evenly mixed. 7. Cook for approx. 5 mins until the mixture is golden. 8. Cut the vanilla pod lengthways and scrape out the seeds. Add both seeds and pod to the pan. 9. Add the bay leaves and the orange rind. 10. Place the pears in the pan in a single layer and allow to cook until soft (approx. 5 mins). 11. Place the puff pastry over the top tucking the edges into the pan. 12. Cook in the oven for 20 – 25 mins until the pastry is golden. 13. Remove from the oven and carefully place a serving plate over the pan. Using tea towels to protect your hands, flip the pan over and remove from the serving plate. 14. Allow to cool a little and then scoop three blobs of Haagen Dazs Macadamia Nut Brittle onto the tarte and serve immediately. The ice cream will start to melt creating a delicious, oozy texture. Peach melba with ice cream and berries Serves 6 Ingedients • 6 firm peaches • 1 ½ cups sugar • 2 cups water • 1 vanilla pod • Handful berries • 6 scoops Haagen Dazs Macadamia Nut Brittle Method 1. Bring a saucepan of water to the boil. 2. Cut a shallow X into the bottom of each peach and place in the boiling water for 30 seconds. 3. Remove from the boiling water and peel the peaches, cut them in half and remove the pit. 4. Slice the vanilla pod lengthways and scrape out the seeds. 5. In a clean saucepan, bring the water to the boil with the sugar and vanilla pod and seeds, until the sugar has dissolved. 6. Place the peaches in the pan, pit side down and poach at a bear simmer for 6 mins. 7. Turn the peaches over and poach for a further 5 mins. 8. Turn off the heat, uncover and allow to cool in the juices for 2 hours. 9. Place half a peach into a serving bowl or glass, add a scoop of Haagen Dazs and another half of the peach. 10. Top with some of the poaching juices and a few berries and serve immediately. Pear and orange tarte tatin