Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Melt 50g (2oz) butter and 50g (2oz) caster sugar in a 20cm (8in) ovenproof frying pan over a medium heat. Add 2 star anise and 1 cinnamon stick and swirl the pan around until the mixture forms a golden caramel. Peel, core and quarter 3-4 firm but ripe pears then place snugly in the pan so they cover its base. Cook gently over a medium low heat for 10 minutes or until softened slightly. Add 1 tbsp brandy (or calvados) and flambé for 1-2 minutes until the flames die down. Remove from the heat and discard the cinnamon, leaving the star anise. Leave to cool. Unroll a 320g pack ready rolled all butter puff pastry and cut out a circle 2cm (1in) wider than the pan. Carefully place over the pears, pressing down the sides to ensure the pastry goes to the edge. Prick all over with a fork, brush with beaten egg, then bake for 20-30 minutes or until puffed up and golden (ripe pears only need to cook for 20 minutes - firmer takes longer). Cool for 5-10 minutes in the pan, then run a sharp knife between the pastry and the edge, place a serving plate over the top, invert the pan and serve.