Curtis Stone cooks up a delicious dessert on The Morning Show before Kylie and Larry test his culinary skills

Superstar chef Curtis Stone has joined The morning show to demonstrate how to make a delicious treat, before being quized by hosts Kylie Gillies and Larry Emdur in a fun game called Host v Toast.

Before returning to his restaurant in Los Angeles MaudStone joined the show to demonstrate how to make an upside-down pear pie.

Watch Curtis Stone make an upside-down pear pie in the video player above

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“It’s very easy to do, and the pears are about to come back in season, so I thought you’d make the jump, and you can do it with a little firmer pears too,” revealed Stone.

After preparing this delicious dish, Stone was then quizzed by the duo on his culinary knowledge in a game dubbed Host v Toast where he attempted to answer as many food-related questions as possible before two slices of bread came out. from the kitchen toaster.

Watch Curtis Stone perform Host v Toast in the video player below.

Curtis Stone plays Host vs. Toast

Curtis Stone plays Host vs. Toast

Upside-Down Caramel Tart With Spiced Pear

Serves: 8

Preparation time: 30 minutes, plus 20 minutes of cooling

Cooking time: 1h10

Make Ahead: Pie can be baked, but not inverted, up to 4 hours in advance. Gently reheat the pan over medium-low heat to loosen the fruit and invert it onto a plate.

Ingredients

1 sheet frozen puff pastry, thawed

1 1/4 cup sugar, divided

45g unsalted butter cut into cubes at room temperature

1 tablespoon cider vinegar

1 teaspoon ground cinnamon

5 William Bartlett pears, peeled, halved, cored

1/2 cup heavy cream, warmed

Vanilla ice cream, to serve

All the ingredients you’ll need to make this delicious dessert from Curtis Stone. Credit: Channel 7

Method

To make the pie:

  1. Preheat the oven to 190°C (170°C convection).
  2. On a lightly floured work surface, roll out the puff pastry into a 30cm square. Cut the corners of the dough to form a round of 30 cm. Prick the dough all over with a fork and refrigerate until needed.
  3. Heat a 25cm ovenproof skillet over medium heat. Add 3/4 cup sugar and cook, without stirring, for 6 minutes, or until sugar melts and turns a dark amber color. As the sugar melts and caramelizes, tilt and swirl the pan to distribute the caramel evenly, but do not stir.
  4. As soon as the caramel takes on a nice amber color, remove the pan from the heat. Whisk the butter, vinegar, cinnamon and a pinch of salt until completely combined. Cool slightly.
  5. Arrange the pears, cut side up, in the pan to completely cover the bottom of the pan. Place the dough on the pears and tuck the edges between the pears and the sides of the pan. Cut two small slits in the center of the dough to allow steam to escape.
  6. Bake pie for 30 minutes or until pastry is puffed and beginning to brown in spots. Reduce the heat to 175°C (155°C on fan mode) and cook for 30 minutes, or until the fruit is tender and the pastry is golden brown and cooked through. Cool the pie for 20 minutes.

Meanwhile, to make the caramel sauce:

  1. In a small saucepan over medium heat, add 1/2 cup sugar and cook, without stirring, for 6 minutes, or until sugar melts and turns a dark amber color. Stir in cream and pinch of salt until blended.
  2. While holding the edge of the pie in place, gently tilt the pan over a small bowl and pour out the excess juice, about 1/3 to 1/2 cup. Reserve the juices. Place a large plate over the pan and carefully invert the pie onto the plate. Drizzle the top of the pie with some reserved juices.
  3. Slice the pie and serve with ice cream and a drizzle of hot caramel sauce.

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