Red Wine Poached Pear and Cranberry Tart

Staff Writer
Red Wine Poached Pear and Cranberry Tart
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Ginger, bacon, and an almond crust makes this red wine poached and cranberry pear tart extra delicious.

8
Servings
681
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust

  • 4 pieces bacon, chopped
  • 25 gingersnap cookies, coarsely broken
  • 1 Cup toasted slivered almonds
  • 1/4 Cup unsalted butter, melted

For the filling

  • 1 3/4 Cup dry red wine
  • 3/4 Cups light brown sugar
  • 3 Bosc pears peeled, quartered, cored, each quarter cut into 3 wedges
  • 1 Cup dried cranberries
  • 1 Teaspoon cornstarch
  • 1 Tablespoon water
  • 8 Ounces mascarpone cheese
  • 6 Ounces cream cheese, room temperature
  • 1/4 Cup sugar
  • 1 Tablespoon grated lemon peel
  • 1/4 Teaspoon almond extract
  • 1 Tablespoon finely chopped crystallized ginger

Directions

For the crust

Preheat oven to 350 degrees. Cook bacon in a heavy-bottomed pan on medium-high heat until crisp, about 7 minutes. Drain and let cool. Pulse gingersnaps, almonds, bacon, and butter in a food processor until crumbs are evenly moistened. Press mixture over bottom and sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, about 8 minutes. Cool completely.

For the filling

While crust bakes, stir wine and sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils. Add pears. Reduce heat to medium-low; simmer until pears are tender, about 8 minutes. Remove from heat, add dried cranberries and let cool for 30 minutes.

Using slotted spoon, transfer pears and cranberries to plate. Boil wine syrup in pan until reduced to 1 cup, about 4 minutes. Mix cornstarch and 1 water in small bowl; stir into wine syrup. Cook until syrup thickens and boils, whisking occasionally, about 1 minute longer. Set sauce aside.

Beat the mascarpone cheese, cream cheese, sugar, lemon peel, and almond extract in medium bowl until smooth. Mix in the crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day. 

Add sliced pears and cranberries over filling and drizzle red wine reduction before serving.

Wine Shopping Tip

Choose a wine that you would drink. If you wouldn't drink it on its own, you shouldn't cook with it.

Wine Cooking Tip

After cooking steak, you can use red wine to de-glaze the pan.

Nutritional Facts

Total Fat
40g
61%
Sugar
45g
N/A
Saturated Fat
16g
82%
Cholesterol
79mg
26%
Protein
10g
20%
Carbs
69g
23%
Vitamin A
232µg
26%
Vitamin B12
0.2µg
3.5%
Vitamin B6
0.1mg
7.4%
Vitamin C
3mg
5%
Vitamin D
0.5µg
0.1%
Vitamin E
5mg
27%
Vitamin K
7µg
9%
Calcium
140mg
14%
Fiber
6g
24%
Folate (food)
20µg
N/A
Folate equivalent (total)
46µg
11%
Folic acid
18µg
N/A
Iron
3mg
15%
Magnesium
76mg
19%
Monounsaturated
15g
N/A
Niacin (B3)
2mg
12%
Phosphorus
199mg
28%
Polyunsaturated
4g
N/A
Potassium
459mg
13%
Riboflavin (B2)
0.4mg
22%
Sodium
396mg
16%
Sugars, added
19g
N/A
Thiamin (B1)
0.1mg
9.5%
Trans
0.3g
N/A
Zinc
1mg
8%

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