Tuesday, October 6, 2009

Ginger Snap Pear Tartin

There are pears galore in my backyard. Still picking them daily and letting them ripe off the tree, collecting untarnished fruit from the ground before the chickens dig in. Like apples, pears are members of the rose family and are a great source of Vitamin C (maybe this is why they are in season at the beginning of Fall—cold and flu season!) They are also full of fiber, which can lower cholesterol, protect against some cancers, and support good colon health. I've been enjoying pears with slices of cheese and in salads, but I've really wanted to make a quick and easy dessert with these fabulous Fall fruit.

Last Sunday I made a lovely gluten-y pear tartin for a friend. I drizzled it with a concoction of sliced almonds, sugar, butter, and sweetened condensed milk that was positively decadent. I'm now inspired to try this g-f version, rehashing my fav crust (from the Thanksgiving g-f cheesecake recipe):

Crushed gluten-free ginger snaps, pecans, butter, mix well and press into tart pan. Peel and slice pears, drizzle with lemon juice, cinnamon, dash of sweetener of choice (sugar/maple syrup/honey), arrange on crust in pan. Bake at 325-350° for...long enough to not burn the crust or pears. Melt butter and sugar in saucepan, stir in sweetened condensed milk. Add nuts (let's add pecans to match the crust), keep stirring, then drizzle on baked tart.

Okay, that's a rough draft. Sounds yum, right? Will work on the final version with guesstimated measurements and get back to you.

What's your favorite way to enjoy pears?

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