Roasted pear and fig ice cream pie

Fill the blind-baked tart shell with almond cream and stuff with generous dollops of fig spread.

Top each dollop with a fig slice and tuck pear chunks all around. Bake 50 minutes.

Let cool; top with more fig spread and fig slices. Chill and cut into six.

Churn the roasted pear ice cream custard mixture, mold into a disc, freeze and cut into six or eight portions.

Poach peeled Bartlett pears in a light syrup at a gentle simmer for about an hour; cool completely in the syrup, cut into wedges and brulee.

To serve, top the pie with the roasted pear ice cream and the bruleed pear.