Tuesday, December 1, 2009
TWD - Rosy Poached Pear and Pistachio Tart
Let's call this a "homestyle" version of this dessert. In other words, my pie looks nothing like the photo in the book.
I used cranberry and apple juice to poach my pears instead of red wine. Trying to get a rich colour, I over-poached them and they were a little mushy when sliced.
I still haven't mastered pastry cream. Fear of burning it led me to take it off the stove too soon. It never became solid enough and when sliced, the pastry cream just slid off the crust.
All that said, this was a delicious dessert! The pistachio cream tasted lovely with the pears. I boiled the pear poaching liquid with two added tablespoons of honey down to about 3/4 of a cup and used this sauce on each slice. It added great freshness and pulled the flavours together.
I'm definitely going to try this dessert again, maybe in the summer when I've had lots of time to practice my pastry cream.
This recipe was chosen by Lauren and on her blog I'll Eat You you will find the complete recipe and a lovely photo showing what the pie can look like.