I still have a sugar hangover from Thanksgiving. But it’s Tuesday again and I can’t resist joining in the fun.
This week’s selection is a beautiful pear tart garnished with caramelized pistachios and finished off with a red wine and honey sauce. Here are some quick observations:
This is a time-intensive project. Don’t wait to begin 30 minutes before Aunt Rosie is expected for dinner.
No metal cooking vessels or stove tops were used or dirtied in the making of this tart. A 2-quart batter bowl (washed and re-used multiple times) and a microwave oven were the heroes of this production. From cooking the pistachio cream to caramelizing the nuts, to poaching the pears and cooking down the poaching liquid–I did it all in the microwave. (My idea–not from Dorie’s book.)
The honey-sweetened red wine syrup is the highlight of the show making all the other players look and taste better.
Shelf-life is short. Dorie said so herself.
Caramelized pistachios are addicting. I’ll be making them for my next party. Takes all of 5 minutes to make in the microwave. Works with other nuts too.
They are also good on top of my homemade Greek yogurt to which I added some leftover red wine and honey sauce.