The repast culminates with Pear Crostata, a delectable pastry showcasing poached pears and frangipane filling in a homemade crust.
Pear Crostata
Makes 6 to 8 servings
Ingredients
- 5 cups 100% pomegranate juice
- ½ cup plus 2 tablespoons granulated sugar, divided
- 3 (4-inch) cinnamon sticks
- Peel of 1 medium orange
- 3 medium Bartlett pears, firm but ripe (approximately 6 ounces each), peeled and halved lengthwise
- 1½ cups sliced almonds
- 1½ cups confectioners’ sugar
- 1 egg white
- ¼ teaspoon almond extract
- ¼ teaspoon kosher salt
- Piecrust Dough (recipe follows)
- 1 large egg
- 1 tablespoon water
Instructions
- In a small Dutch oven, combine pomegranate juice, ½ cup granulated sugar, cinnamon sticks, and orange peel. Bring to a boil over high heat, and boil for 5 minutes. Reduce heat to low. Add pears, cover, and simmer until pears are tender, 15 to 20 minutes. Remove from heat and let pears cool in poaching liquid.
- Remove pears from poaching liquid, and let drain on a paper towel. Using a melon baller, remove seeds from pears. Remove cinnamon sticks and orange peel from poaching liquid.
- Return pan to medium heat and continue to cook until liquid is reduced to 1 cup, 30 to 45 minutes. Set aside to let cool.
- In the work bowl of a food processor, process almonds, confectioners’ sugar, egg white, almond extract, and salt until smooth. Set aside.
- Preheat oven to 400°.
- On a lightly floured piece of parchment paper, roll Piecrust Dough to a 14-inch circle. Gently spread almond mixture in center of crust to form an 8-inch circle. Place pears, cut sides down, in center of circle, having pears touch each other tightly with stems toward the center. Gently fold dough border over pears to enclose pears, pleating to make a circle. Transfer with parchment to baking sheet. Freeze for 10 minutes to reset crust.
- In a small bowl, whisk together egg and 1 tablespoon water until foamy. Brush dough with egg mixture and sprinkle with remaining 2 tablespoons granulated sugar.
- Bake until golden brown, 40 to 45 minutes, covering with foil for the last 10 minutes of baking to prevent over browning. Serve warm or at room temperature with reduced poaching liquid.
Piecrust Dough
Makes 1 (14-inch) crust
Ingredients
- 1½ cups all-purpose flour
- 3 tablespoons granulated sugar
- ½ teaspoon kosher salt
- 6 tablespoons cold unsalted butter
- ¼ cup ice water
Instructions
- In a medium bowl, stir together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Add water, 1 tablespoon at a time, stirring until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
