Ingredients
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2 ripe Bosc Pear
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1-¼ cups (300 ml) Cabernet Sauvignon
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2 Star Anise
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1 fresh Vanilla Pod
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1 teaspoon fresh Lemon Juice
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½ cup (70 g) golden Raisins
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½ cup (70 g) crumbled Blue Cheese
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1 sheet thawed Puff Pastry
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Egg
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¼ cup (60 g) coarsely chopped Walnuts
Directions
Meaty Bosc pears soak up the color and flavor of wine like thirsty, edible sponges. The addition of wine-plumped raisins in this gently mashed tart filling wrapped with store-bought puff pastry is hearty and delightful, just right for fall entertaining. Blue cheese and walnuts are folded in just before baking, adding to the fall mood and flavors. Remember to thaw the pastry overnight in the refrigerator according to package directions before compiling and baking the next day. Serve warm, fresh from the oven.
Steps
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1
Done
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Preheat oven to 400° F (200° C). In a medium saucepan, stir together the pears, wine, star anise, vanilla pod, lemon juice, and raisins. Bring to a simmer over medium-high heat. Reduce heat to medium low and cook, uncovered, for 10 minutes, until the pears start to soften. Break up the pears slightly with a wooden spoon and stir them down into the poaching liquid. Continue to cook, uncovered, for another 12 minutes, or until pears are soft and break apart easily and the wine has reduced to about ¼ cup (60 ml). |
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2
Done
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Remove from heat. Remove and discard both star anise and vanilla pod. Smash with a manual masher until chunky smooth. Place into a medium bowl and refrigerate for at least 1 hour or, covered, overnight. |
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3
Done
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To finish the tart, arrange the thawed pastry on a baking sheet lined with parchment paper. Pour the chilled pear filling into the center, spreading evenly over the pastry, leaving a 1/2-inch (13-mm) pastry border. Brush this lightly with the egg wash. Top the pear filling with the walnuts. Bake for 25 minutes, or until the edges have puffed up around the filling and are golden brown. Remove from oven and cut into 8 squares. Serve warm as is or with a scoop of vanilla ice cream. |
