Coinneach Macleod (The Hebridean Baker) served up a deliicous mulled pear tarte tatin on Morning Live.

The ingredient are: 1 vanilla pod, 70cl red wine, 300g sugar, 2 cinnamon sticks, 2 fresh bay leaves, 8 small dessert pears bosc, Pinch of salt, A little flour, for dusting, 500g block of puff pastry and 30g butter.

See recipes by The Hebridean Baker in his book titled: The Scottish Cookbook available from Amazon now.