For the holidays, we were really happy to receive a a box filled of goodies from our family. This shipment from Harry and David included a box of Royal Riviera pears, an heirloom Comice pear that originated in Anjou. {A region in the lower Loire Valley of western France.} As soon as I saw these gorgeous fruits, I knew I had to bake them into something heavenly. After some research through my baking binders, I found 2 recipes that would suit that delicious Comice pear, which also happen to be my favorite.
The first one is a caramelized pears tart with a mascarpone cream. I was interested in trying this recipe because of its unusual crust: a typical shortbread from Brittany. Usually made with salted butter, this shortbread dough also include baking powder to give it a flaky texture. The contrast of a salty and flaky crust with the smoothness of the mascarpone cream, and the melting caramelized pears is simply out of this world .... Needless to say to say that this recipe has become a keeper.!!
The second recipe is a light winter delight ... poached pears in a vanilla syrup, a recipe from Pierre Hermé. Les poires au sirop vanillé as we call them in French, is a refreshing way to end a meal. Rich in flavor but still respecting the integrity of the fruit, this desert is to be enjoyed without {almost} no moderation.
Caramelized pears tart with a mascarpone cream
(Recipe for 6 persons)
Shortbread crust
200 gr flour
150 gr soften butter 130 gr sugar 2 egg yolks 13 gr baking powder 6 gr Kosher salt or sea salt Filling 3 pears 2 tbs butter 1 tbs Honey 50 gr pistachios 50 ml Rhum or Brandi 250 gr mascarpone 100 gr sugar
The first one is a caramelized pears tart with a mascarpone cream. I was interested in trying this recipe because of its unusual crust: a typical shortbread from Brittany. Usually made with salted butter, this shortbread dough also include baking powder to give it a flaky texture. The contrast of a salty and flaky crust with the smoothness of the mascarpone cream, and the melting caramelized pears is simply out of this world .... Needless to say to say that this recipe has become a keeper.!!
The second recipe is a light winter delight ... poached pears in a vanilla syrup, a recipe from Pierre Hermé. Les poires au sirop vanillé as we call them in French, is a refreshing way to end a meal. Rich in flavor but still respecting the integrity of the fruit, this desert is to be enjoyed without {almost} no moderation.
I had some extra dough from the caramelized pears tart, so I baked some shortbread cookies that worked really well with these poached pears.
Caramelized pears tart with a mascarpone cream
(Recipe for 6 persons)
Shortbread crust
200 gr flour
150 gr soften butter 130 gr sugar 2 egg yolks 13 gr baking powder 6 gr Kosher salt or sea salt Filling 3 pears 2 tbs butter 1 tbs Honey 50 gr pistachios 50 ml Rhum or Brandi 250 gr mascarpone 100 gr sugar
Preparing the shortbread crust
On a standmixer fitted with a paddle attachment, mix the egg yolk and sugar. Them add the butter, flour, baking powder and salt. Finish working with your hands to make sure the dough is homogenous. Do not overwork. Let it rest for at least one hour in the fridge covered with a plastic film. Roll the dough and fill a 22cm / 9 inch pastry ring or pie pan. {I like my crust to be rather thick to mimic a shortbread.}
Cook at 160°C / 320°F until golden, about 20 minutes. Let it cool down.
Preparing the caramelized pears Sear the pears, cut in halves with the butter and honey. Once melted, added the Rhum or Brandi and pistachios. Let it reduce and caramelized.
Finishing the tart Mix the mascarpone and sugar, and spread on the tart crust. Top with the caramelized pear.
On a standmixer fitted with a paddle attachment, mix the egg yolk and sugar. Them add the butter, flour, baking powder and salt. Finish working with your hands to make sure the dough is homogenous. Do not overwork. Let it rest for at least one hour in the fridge covered with a plastic film. Roll the dough and fill a 22cm / 9 inch pastry ring or pie pan. {I like my crust to be rather thick to mimic a shortbread.}
Cook at 160°C / 320°F until golden, about 20 minutes. Let it cool down.
Preparing the caramelized pears Sear the pears, cut in halves with the butter and honey. Once melted, added the Rhum or Brandi and pistachios. Let it reduce and caramelized.
Finishing the tart Mix the mascarpone and sugar, and spread on the tart crust. Top with the caramelized pear.
Poached pears with a vanilla syrup from Pierre Hermé(Recipe for 4 to 6 pears - From the cookbook Le Larousse des Desserts)
4 - 6 pears
500 ml water 250 gr sugar 2 lemons 1 vanilla bean (split and scraped)
Peel and core the pears to remove all the seeds. Rub them with the juice of 1 lemon.
In a large saucepan, combine the water, sugar, vanilla bean and the juice of a half lemon. Add the pears and bring to a boil. Cook on a gentle boil for 10 - 15 minutes. Test the readiness with a knife, the pears still need to be slightly firm. Let them cool down, and keep in the fridge for at least 3 hours, overnight is better. Enjoy!
In a large saucepan, combine the water, sugar, vanilla bean and the juice of a half lemon. Add the pears and bring to a boil. Cook on a gentle boil for 10 - 15 minutes. Test the readiness with a knife, the pears still need to be slightly firm. Let them cool down, and keep in the fridge for at least 3 hours, overnight is better. Enjoy!
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Sandra