With the pears happily sitting in their wine bath we roasted the hazelnuts and assembled the dough for the tart so that it could rest for at least an hour in the fridge before baking. It gives a deeper flavor to the fruit without cooking it too long. A wine country chef once taught us that it is better to reduce the wine a little before submerging the fruit.
With the pears set out on the table in front of Corina’s painting of a pear, we first opened a bottle of leftover Syrah and as the fruity wine notes whiffed to our nose we quickly poured the wine into a large pot and started cooking it over medium-high heat. We had made poached pears the day before, but had gluttonously eaten them so we had to make more for the tart. They have longer necks and a more solid consistency than other pears. Bosc pears are also know as Beurré Bosc and are a European type of pear that is grown in Europe, Australia, parts of Canada, and in the north west of the U.S., even in California. This storm gave us the perfect occasion for this and we added a little more delight with meringue to make it a red Wine Poached Pear Meringue Tart.Īs the rain and wind played outside we turned on music (the Girls Aloud “Can’t Speak French”) and started to peel the few remanding juicy Bosc pears. Ever since we baked our first poached pear tart from a recipe found in our old Hungarian cookbook we have been yearning to make a tart with fragrant wine and fruit again. A belting pudding, especially served with a poached pear.What do we do when there is cold stormy weather in paradise? We fill the house with the intoxicating aromas of spicy warm wine. The last weekend as the storm unleashed its fury for several days with torrential rain and high winds which ripped out several trees in our neighborhood and took the garden furniture for a spin so we decided to make something decadent like a cake or tart. These are baked with sugar and sherry for half an hour, then pureed and stirred through custard before freezing. I had always assumed that pear was too subtle a flavour to stand its ground in an ice-cream, but Diana Henry’s roast pear and sherry ice-cream appears to get round this by using an absolutely whopping number of pears. Roast pear and sherry ice-creamįinally, ice-cream. Don’t pretend you wouldn’t wolf these down. The trick is that they aren’t really crisps they are slices of pear candied in sugar syrup and then dunked into melted chocolate. However, I will make an exception for Claire Ptak’s version, because they are ostentatiously luxurious. If somebody offered me a plate of pear crisps, there’s a good chance that I would pout about it until they went to a shop for Pringles. It goes through a lot of stages – pickle the pears, make the pastry, chill the pastry, cook the pastry, make the frangipane, slice the pears, bake, leave to cool – but look at the thing! It’s a piece of art. Slightly more complicated, but no less worthy, is Kylee Newton’s recipe for chocolate and pickled pear frangipane tart. Chocolate and pickled pear frangipane tart Kylee Newton’s chocolate pear frangipane. Dredged with orange sugar at the end, these fritters are a thing to behold. The batter is made with cooked rice, of all things, which lends heft to what could be quite a slight dessert. The inestimable Dan Lepard has a recipe for pear fritters that is nothing short of ingenious.
It couldn’t be easier to assemble – chicory leaves, sliced pear, crumbled cheese, a glug of oil and some pepper – but the mix of tastes and textures is perfect. While we’re on the subject, let’s leave some space for Simon Hopkinson’s roquefort, pear and chicory salad with walnut oil. The onions are cooked briefly in red wine vinegar, their sharpness counteracted by the sweetness of chopped pear. The bulk of the dish consists of grilled mackerel fillets, but it is accompanied by a dressing that blasts it into the stratosphere. Photograph: Jonathan Lovekin/The Observer Mackerel with pear and red onionįor something faster and lighter, Nigel Slater’s mackerel with pear and red onion hits the spot. Nigel Slater’s mackerel with pear and red onion.
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