seasonal RECIPES for those who love to EAT
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1. Place Crisco and flour into a medium mixing bowl; using a dough blender or two table knives, cut the
Crisco into the flour until you have pea-sized pieces of Crisco coated in flour.
2. Using a fork, mix the lemon juice in with the flour and Crisco.
3. Add the water 1 or 2 tablespoons at a time, continuing to mix with a fork until the dough will hold
together. Dough should not be sticky.
4. Shape the dough into a slightly flattened ball; wrap in plastic wrap and refrigerate for at least one hour, up to 24 hours.
5. Remove the stems and peel the pears; leave whole.
6. In a medium saucepot, combine the wine, water, sugar, cinnamon stick and cloves; bring to a boil.
7. Reduce heat, add pears and simmer for about 45 minutes, until pears are tender; cool in syrup.
8. Preheat the oven to 425°F, move the rack to the center position.
9. In a food processor, combine the cranberries and 3 tablespoons of sugar; process until cranberries are chopped and consistency is similar to a relish.
10. On a large cutting board dusted lightly with powdered sugar, roll out pie pastry to fit the pie dish, with about 1/2 inch extra hanging over the edges; transfer pastry to dish and gently tuck into the corners. (Try not to handle the pastry too much while rolling and transferring, as the heat from your hands will soften the shortening and create a tougher crust)
11. Spread the cranberry relish in a thin, even layer over the pastry.
12. In a saucepan over medium heat, melt the butter; whisk in flour, sugars and water.
13. Continue to heat the mixture over medium low heat, stirring constantly, until sugars are dissolved
and mixture is a smooth, caramel color; about 3 minutes.
14. Gently pour caramel mixture over cranberry layer, spreading evenly across the pie dish.
15. Cut the poached pears in half lengthwise and remove the core from each half.
16. Cut each half into slices lengthwise, keeping the slices together in the half-pear shape.
17. Carefully transfer each half onto the caramel sauce layer, gently fanning the slices slightly to
create a decorative pattern.
18. Dust the pears lightly with ground clove.
19. Bake at 425°F for 10 minutes and then reduce oven temperature to 350°F and bake for another 25 minutes, until crust is golden brown and caramel sauce is bubbly.
20. Remove from oven and let cool for at least 30 minutes, until filling is set; cut into wedges and serve.
1/2 c. Butter flavored Crisco; chilled
1 1/2 c. All purpose flour
1 tbsp. Lemon juice; chilled
3-4 tbsp. Cold water
4 Medium pears; preferably Anjou or Bosc
3 c. Riesling wine
3 c. Water
1 c. White sugar
1 Whole cinnamon stick
2 tbsp. Whole cloves
1 (12oz) Bag fresh whole cranberries; rinsed
3 tbsp. White sugar
1/2 c. Butter
3 tbsp. All purpose flour
1/2 c. White sugar
1/2 c. Brown sugar
1/4 c. Water
1 tsp. Ground clove
Prep. Time: 1 hr, 15 min.
Cook Time: 35 minutes
I will admit it - this is not a traditional tart. It doesn't require a squirrely two-piece pan, nor do you have to bake the crust ahead of time. But then, it’s not really a pie either, since its delicious fruity filling is brazenly uncovered and out there for all the world to see. So, I suppose, it’s some kind of tart-y, pie-ish hybrid for which, sadly, I am not quite creative enough to devise a clever name. Oh well. Despite the lack of snappy name, this dessert is pretty exciting. Tart cranberries, gooey caramel sauce and delicious pears come together for the perfect combination.