Method

• 1.
  For the mocha ice cream, place coffee and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, for 8-10 minutes until sugar dissolves and mixture is syrupy. Cool completely.
• 2.
  Place ice cream in a metal bowl. Gently fold through chocolate and coffee syrup, then pour into a rectangular baking dish and freeze until ready to serve.
• 3.
  Preheat oven to 180°C. Line a baking tray with baking paper.
• 4.
  Cut a 24cm round from the pastry, prick all over with a fork, and place on prepared tray. Chill until required.
• 5.
  Place sugar in a 26cm heavy-based ovenproof frypan over medium heat and cook, swirling pan, for 8-10 minutes until a dark caramel. Add butter, vanilla seeds and pod and coffee and swirl to combine. Add pear, cut-side up, and cook for 8-10 minutes until golden. Remove from heat. Lay pastry over pears and, using metal tongs, carefully tuck edge of the pastry under. Using a small, sharp knife, cut a slit in the top. Bake for 30-35 minutes until pastry is golden and crisp. Carefully invert onto a plate and serve with ice cream.