Pear Tarte Tatin with Red-Wine Caramel
Recipe courtesy of Food and Wine
2 cups dry red wine
2 cinnamon sticks (I used 1 teaspoon ground cinnamon)
1/2 cup sugar
1/4 cup water
2 tbsp unsalted butter
5 firm, ripe Bartlett pears – peeled, cored, and halved (I could have used a 6th)
One 14oz all-butter puff pastry, chilled
In a small saucepan, boil the wine and cinnamon over moderately high heat until reduced to 1/4 cup. Approx. 15 minutes.
In a 12 inch skillet (I used my cast iron that is slightly bigger) combine the sugar and water. Cook over moderately high heat, swirling pan occasionally until a light amber caramel forms, approx. 5 minutes. Remove from heat. Add the red wine syrup along with butter and stir to dissolve the hardened caramel. Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and pan juices are syrupy, about 20 minutes. Arrange pears cut side up in the skillet with thin ends pointing to the center. Let cool for 30 minutes. (I let my pears cool completely and then covered with foil and refrigerated until the next day).
Preheat oven to 375 degrees. On a lightly floured surface roll out the puff pastry to a 13 inch square. Drape pastry over top of skillet and tuck ends around the pears. Cut four 2-inch vents across the top. Bake for 1 hour or until pastry is deeply golden and risen. Let the tarte cool in the skillet for 15 minutes then invert onto a large serving platter. Cut into wedges and serve with whipped cream, vanilla ice cream would be lovely too!