for this recipe Spiced Poached Pear Tarte Tatin
|½ package||Shirriff Pie Crust Mix|
|½ cup||granulated sugar|
|⅓ cup||orange juice|
|⅓ cup||ginger ale|
|¼ cup||lemon juice|
|2 tbsp||unsalted butter cut into small cubes|
|2 tsp||orange zest|
|6||ripe pears cored, peeled and halved|
|1 tsp||ground ginger|
|¼ tsp||each ground cinnamon, allspice and cloves|
Crust: Prepare single pie crust according to package directions. On lightly floured work surface, roll out pastry into 10-inch (25 cm) circle, about 1/4-inch (5 mm) thick. Transfer to parchment paper–lined tray and refrigerate until ready to use.
Tart: Preheat oven to 425°F (220°C). In 9-inch (23 cm) cast iron skillet set over medium heat, combine sugar, orange juice, ginger ale, lemon juice and salt. Bring to boil; simmer for about 5 minutes or until slightly thickened. Whisk in butter, orange zest and vanilla.
Carefully arrange pear halves cut side up in pan; sprinkle with ginger, cinnamon, allspice and cloves. Cook, basting pears occasionally, for 8 to 10 minutes or until liquid is thick and syrupy. Let cool for 15 minutes. Drape pastry over top, tucking in edges.
Bake for 20 to 25 minutes or until pastry is golden brown and pears are tender. Let stand for 30 minutes. Invert onto platter. Serve warm or at room temperature.
Cook’s Tip: Serve with a dollop of whipped cream, ice cream or mascarpone cheese.