Red Wine Poached Pear and Cranberry Tart

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

8
Servings
482
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.

Nutritional Facts

Total Fat
15g
21%
Sugar
24g
27%
Saturated Fat
7g
29%
Cholesterol
28mg
9%
Carbohydrate, by difference
68g
52%
Protein
10g
22%
Vitamin A, RAE
197µg
28%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
189mg
19%
Choline, total
12mg
3%
Fiber, total dietary
4g
16%
Folate, total
52µg
13%
Iron, Fe
4mg
22%
Magnesium, Mg
26mg
8%
Niacin
4mg
29%
Phosphorus, P
223mg
32%
Selenium, Se
19µg
35%
Sodium, Na
584mg
39%
Water
78g
3%
Zinc, Zn
1mg
13%

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.