This morning Ryan and I were getting ready like we normally do… brushing teeth, getting dressed, me struggling to make myself get out from beneath the covers… When Ryan decides to alert me to what lies outside… I had no idea (my fault for watching Conan but not the weather) that we were getting snow. And snow it did! Pretty little white blankets of snow on everything outside.. and without the ice! Hello winter. Glad you are here… please keep the morning traffic to a minimum.
So, over Thanksgiving a fun little dessert was concocted in the kitchen, and it seems more Christmas-y to me than Thanksgiving-y… so in the spirit of snow I share with you, the Gingersnap Cranberry Pear Tart.
It’s simple, doesn’t really require too much time and really packs a big bang for how little effort it actually takes! I will also share… this was my first time poaching pears… something I’ve wanted to do for a long time, and just haven’t really had any good reason to… but success was mine!
Alyssa’s Gingersnap Cranberry Pear Tart
For the Crust:
1 box gingersnaps
1 stick melted butter
Butter a 9” tart pan and set aside. In a food processor pulse the gingersnaps until small crumbs form. Slowly pour in the melted butter. Mix the butter and “snap” crumbs and press into the bottom and sides of the tart pan. Tightly wrap the crust and freeze while making the filling and topping.
For the Cranberry filling:
1/2 lb fresh cranberries
1/2 c sugar
1/2 c water
1/4 c cornstarch
In a small sauce pan bring sugar and water to a boil, add the cranberries and adjust heat to low. Add the cornstarch and stir until cranberries have burst and the sauce is thick. (About 15 minutes.) When thick, remove from heat and let cool for ten minutes. Pour into the center of the crust and spread evenly.
For the Pears:
4 c water
1 c sugar
3 ripe pears peeled and whole
Bring water and sugar to a boil in a medium saucepan and place pears into the pot. Low heat to medium low and let cook until soft (about 20 minutes). Remove the pears when soft and let cool in the water. Once pears are cooled to room temperature cut in half, core and remove the seeds with a melon-baller. Thinly slice the pears and arrange in concentric circles around the tart.
Cover and chill for up to two days. Serve slightly warmed with either vanilla ice cream or spiced fresh whipped cream.