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Baked brown-sugar cheesecake, pear sorbet and tomato caramel
Fruit and vegetables
1kg/2lb 4oz
pear
purée
10 plum
tomatoes
1
lime
, juice and finely grated zest
Tins, packets and jars
3 tbsp
plain flour
Cooking ingredients
330g/11½oz
caster sugar
45g/1¾oz liquid
glucose
200g/7oz dark
brown sugar
1
vanilla pod
, seeds only
250g/9oz
milk chocolate
, broken into pieces
50g/1¾oz
pistachios
50g/1¾oz
hazelnuts
50g/1¾oz
flaked almonds
125g/4½oz
caster sugar
3 tbsp
hazelnut oil
20g/¾oz
nibbed almonds
caster sugar
, for poaching and sprinkling
500g/1lb 2oz
caster sugar
Dairy, eggs and chilled
900g/2lb
cream cheese
200ml/7fl oz
double cream
3 free-range
eggs
and 1 yolk, lightly beaten
Other
100g/3½oz feuilletine
1 pear, peeled
Back to recipe
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