Brandy Caramelized Pears & Mascarpone Tart
Submitted by: stefan Grecu
This gourmet dessert will takes some time, but will your guests will surely be pleased with the efforts. This tart is fresh and delicious.
Ingredients
- 1 puff pastry sheet
- 3 Bosc pears, ripe but firm, and preferably local
- 4 oz mascarpone cheese
- 2 tbsp butter
- 1/3 cup half and half
- 1/3 cup light brown sugar
- 1/4 sugar
- 2 tbsp sliced almonds, skins on
- 2 tbsp honey
- 1/4 cup brandy
- Squirt of lemon juice
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Method
Preheat oven to 400 degrees. Prick the puff pastry sheet with a fork leaving about 1/2 inch unpricked border and bake for 10 minutes or until golden brown. Place on a cooling rack when done. Cut the pears in half, scoop out the cores and cut off any stems or bottoms. Toast the almonds on medium-high heat in a sauce pan large enough for the 6 halves, toss around a few times and watch carefully so they do not burn. Remove the almonds and set aside. Add the cream and butter to the pan, melt and add both sugars in with a squirt of lemon juice. Mix well on medium-high heat until melted together and add the pear halves cut side down. Cover and simmer on medium heat for about 10-15 minutes. Flip the pears over. Remove the pan from the heat and add the brandy. Turn on high heat and tilt the pan to flambe. Flambe for about 15 seconds and the edges/skins will sizzle. Place the lid back on, turn down to medium heat and simmer for another 5 minutes. Check the pears with a knife for doneness. The knife should go in easy, but not too easy. It's nice if the pears still have a little texture. Once done, place the pears on a plate to cool, but the sauce should remain a warm so as to not solidify. Reduce the sauce if necessary. The pears can be sliced lengthwise to speed up cooling, and they should be sliced in the end anyway. *see notes* Spread the mascarpone on the puff pastry. Once the pears are cooled to at least room temperature, place on top of the mascarpone in any arrangement. 19. Sprinkle the toasted almonds over top. 20. Drizzle the honey and brandy caramel sauce on top. Use desired amount of sauce, and save any extra to use on ice cream in the future!
Notes: This should be put together at room temperature, caramel sauce can be warm for drizzling, anything 'hot' will upset the mascarpone. The easiest way to slice the pears is cut side up (the way they come out of the pan), the skins don't catch on the knife.
Number of Servings: 4+(depends if served as a whole dessert, or part of many small desserts).
Submitted by: stefan Grecu ( See all of stefan Grecu Recipes )
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