This gorgeous ruby-hued Spiced Pear Crostata will take center stage at your next gathering.
Spiced Pear Crostata
Makes 1 (9-inch) crostata
Ingredients
- 3 slightly firm medium Bosc pears, peeled, cut in half lengthwise, and cored
- 1½ cups Ruby port
- ½ cup plus ¼ cup firmly packed light brown sugar, divided
- 1 tablespoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1 teaspoon ground cardamom
- ½ (11.4-ounce) package piecrust
- 1 large egg
- 1 tablespoon water
- 1 tablespoon granulated sugar
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- In a large stainless steel skillet, place pears cut side down. Add port and ½ cup brown sugar, and bring to a simmer. Cover, and let simmer for 10 minutes. Remove from heat, and turn pears; let stand for 15 minutes. Remove pears, reserving liquid.
- Place skillet over medium-high heat, and reduce liquid to ¾ cup, stirring occasionally. Remove from heat, and stir in vanilla.
- In the work bowl of a stand mixer, beat cream cheese until fluffy. Beat in cardamom and remaining ¼ cup brown sugar until creamy, about 2 minutes.
- On a lightly floured surface, roll out piecrust to a 14-inch circle. Transfer to prepared pan. Spread cream cheese mixture evenly in center of crust, leaving a 3-inch-wide border around edge.
- Place pears, cut side down, on a cutting board, and cut into thin slices, leaving ½ inch intact below stem. Fan pear out, and place on top of filling, overlapping as needed. Fold edges of dough over pears. (Dough will not completely cover pears.)
- In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash onto dough, and sprinkle with granulated sugar.
- Bake until crust is golden and bottom is browned, 15 to 20 minutes. Let cool in pan for 10 minutes. Serve with port mixture.
