Boozy Pear Puff Pastry
Boozy Pear Puff Pastry
Desserts
Ingredients
- 750ml bottle cabernet sauvignon wine
- 2 tablespoons Fustini's Cinnamon Pear balsamic
- 1 heaped tablespoon sugar, plus 3 tablespoons, divided
- 3/4 cup Fustini's Peach Bourbon Jam
- 2 x 375g blocks of frozen puff pastry, thawed
- 8 firm beurre bosc pears
- Creme fraiche, to serve (optional)
Directions
- Pour the wine into a large heavy-based saucepan, add the sugar and boil rapidly over high heat until the liquid has reduced to 1/4 cup &ndash, this should take around 25-30 minutes. Add the jam and stir until it has melted. Set aside.
- Lightly grease 2 baking sheets. Roll out pastry blocks on a lightly floured surface to two 11" x 15" rectangles. Lift each pastry rectangle onto a baking sheet and prick the pastry all over with a fork, leaving a 1" border around the edge. Place in the fridge to chill for at least 20 minutes.
- Preheat the oven to 400°,F. Peel, core and thinly slice the pears. Arrange the pear slices, slightly overlapping, in rows over the pastry, still leaving a border around the edge. Sprinkle with the extra 3 tablespoons sugar, then bake the tarts for 35-40 minutes until the pastry is crisp and golden and the pears are lightly browned. Remove the tarts from the oven. Warm the red-wine glaze and brush generously over the pears. Cut the tarts into rectangular pieces and serve warm, with creme fraiche if desired.
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