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.
- 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.