Pear Tartlets with Salted Caramel Sauce

Pre-heat oven to 375 F (185 C). Prepare two baking trays lined with baking paper.

Peel, core and slice the pears in half. Bring the water, wine, sugar and cinnamon stick to a boil in a large saucepan, lower the heat and add the pear halves. Cook for about 10 minutes or until the pears are tender (but not too soft). Remove from the pan using a slotted spoon and drain and cool on a paper towel. To fan the pears, arrange core-side facing down on a cutting board. Starting just below the stem, make 5-6 vertical cuts into each, leaving stem end in tact. Gently fan the pear open using your fingers.

Place two fanned pear halves on each partially-thawed puff pastry sheet, spaced well apart. Using a small knife, cut around each pear leaving a border of 1 inch. Next, trace directly around each pear with the knife, staying snug to the outline and careful not to cut through the pastry. Use the extra pastry dough to make some 'leaves.' Brush the outer edges of the pastry with egg wash, place the pears and leaves on the prepared baking sheets and bake for approximately 15 minutes or until the pastry turns a golden brown.

In the meantime, make the caramel sauce. In a small saucepan, melt the butter over medium heat, then add the brown sugar and stir until the mixture turns dark brown and starts to bubble. Whisk in the cream and stir for approximately 4-5 minutes until the mixture is smooth and thick. Add the sea salt and set aside until the mixture cools and thickens a bit more.

To serve, place the pear tartlets and leaves on a serving dish with some ice cream, spoon some caramel sauce around the edges of the tartlets and dust with the icing sugar. Serve any additional caramel sauce on the side.