Dessert · Recipes

Pear Tarte Tatin with Red-Wine Caramel

We got some pears in our CSA box this week.  Sunshine said they were a little too firm for him, so…I decided to bake them.  I’ve been into caramel lately.  I made ice cream with caramel sauce for vacation Sunday at Veronica’s house, and cheesecake with a salted caramel topping for Marie’s birthday party.  Caramel with red wine is obviously a delicious combination.  Everyone knows that anything with booze is better.  I love this recipe from Food and Wine.

Pear Tarte Tatin with Red-Wine Caramel

  • 2 cups dry red wine
  • 2 cinnamon sticks
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons unsalted butter
  • 6 firm, ripe Bartlett pears
  • One 14-ounce sheet puff pastry
  • Tart frozen yogurt

In a small saucepan, boil the wine and cinnamon sticks over moderately high heat until reduced to 1/4 cup, about 15 minutes.  Discard cinnamon sticks.

In the meantime, peel, core and halve the pears.

In a 12″ saute pan, combine water and sugar. Cook over moderately high heat until a light-amber caramel forms.

Stir in butter and red wine reduction off of the heat to create the red-wine caramel sauce.

Add pear halves and cook over low heat for 20 minutes, turning occasionally.

Preheat the oven to 375 degrees.

On a lightly floured surface, roll out dough to a 13″ square.  Using a 12″ saute pan as a template, cut a 12″ round.  Score the dough with four 2″ steam vents.  Arrange pears cut side up.

Lay the dough on top of the pears, tucking the edges into the pan.

Bake for 1 hour and 1o minutes, until the pastry is deep golden brown.  Let cool for 15 minutes in the saute pan.  Carefully invert onto a large plate.  Serve with homemade tart frozen yogurt.

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