Puff Pastry With Ice Cream, Caramel Oranges And Raspberry PuréE

• 1/4 cup sugar
• 1 Orange sliced
• butter for greasing
• flour for greasing
• 4 ounces frozen puff pastry thawed
• 5 ounces frozen raspberries
• 1 teaspoon vanilla extract
• 2 scoops vanilla ice cream
• chocolate hearts, to decorate, optional

1. Preheat the oven to 400u0b0F. Melt the 3 tbsp of sugar in a small saucepan over low heat, until golden in color. Drizzle over the orange slices. Set aside.
2. Grease two oven-proof cups or ramekins with butter and dust with a little flour. Roll out puff pastry, cut into two 4 inch squares and use to line the cups. Bake for 12-15 mins until golden.
3. To make the puree, place the raspberries in a saucepan with the vanilla extract and the remaining 1/4 cup of sugar, place over a low heat, breaking up the raspberries and stirring. Heat until almost boiling. Allow to cool, then pass through a sieve.
4. Serve the pastry cups with a scoop of ice cream, the orange slices and the raspberry puree. Decorate with chocolate hearts, if using.

sugar, orange sliced, butter, flour, pastry, frozen raspberries, vanilla, vanilla ice cream, chocolate hearts

Taken from www.yummly.com/recipe/Puff-Pastry-with-Ice-Cream_-Caramel-Oranges-and-Raspberry-Puree-1409653 (may not work)