Pear Spiced Sangria

After moving to the cities in August, there is now enough distance between my family and me that it's easier to board a plane than drive a car to cut across it. With my loved ones no longer so near, I appreciate the time we have together on a different level. It was easy to take our time together before the move for granted, this realization only coming into focus now that the situation had changed. I fly out soon for the Thanksgiving holiday, ready to put aside my day-to-day stresses to concentrate on what really matters—the people I am most grateful for this time (and every time) of year.

We may have hundreds of miles between us, but my family will always be my home.

I enjoy the hunt of finding a seasonal drink that friends and family can share during holiday get-togethers. Pears are a favorite autumn fruit. Even though the profile is subtle, the tender white fruit brings a unique sweetness and aroma. The challenge was to pull out this character and find a way to allow it to shine. Since the flavor of the fruit mimics the quality of a fine wine, it seemed natural to pair them. Balanced with cinnamon and the deep vanilla tones of brandy, this sangria brings the spices of the holidays together.

In preparation, allow the sangria to rest overnight before serving—it needs time for the flavors to merge and develop.

Pear Spiced Sangria brings together the holiday flavors in this drink to share. Dry white wine, brandy, and pear juice are stirred together to form the base. Sliced pears and cinnamon sticks, when stewed overnight, add an extra touch of flavor and spice. The drink can be served with or without the fruit, but company is always welcome. 

One Year Ago: Glazed Chocolate Cake Doughnuts
Two Years Ago: Pumpkin Streusel Muffins
Three Years Ago: Maple Roasted Chickpeas, Gingerbread Muffins, and Persimmon Cake
Four Years Ago: Cranberry White Chocolate Tarts, Pumpkin Granola Bars, and Banana Cocoa Smoothie
Five Years Ago: S'mores Cupcakes, Chocolate Espresso Pots de Creme, and Sugar Coated Daydreams

Pear Spiced Sangria

Yields 6-8 servings

1 bottle (750 mL) dry white wine*
1/2 cup (120 mL) brandy
1 1/2 cups (350 mL) pear juice
2 firm, ripe bosc pears, thinly sliced**
2 cinnamon sticks

In an airtight container, stir together the wine, brandy, and pear juice. Add the sliced pears and cinnamon sticks. Allow to rest overnight (12-18 hours) in the refrigerator.

Remove fruit and cinnamon sticks by running mixture through a fine mesh strainer. To serve, add a few pear slices to each glass (optional).

*For the wine, I used Santa Margherita Pinot Grigio. I recommend using a dry wine instead of a sweet wine (like a moscato). The  pear juice adds a significant amount of sweetness and using a dry wine prevents the sangria from becoming too sweet.

**I recommend bosc pears because they have a firmer texture which holds up better in the drink. Bartlett pears have a tendency to disintegrate in the liquid. I sliced the pears using a mandolin on a thick setting.

Pear Almond Tart

In the Upper Midwest, October is ordinarily a cold, rainy month with the occasional dusting of snow. It marks a change in seasons. We wrap ourselves in sweaters and scarves because the descending temperatures feel unfamiliar and we need more time to adjust. We turn on the heat, make our first pots of stew, and settle into a slower pace of living. This year, however, autumn has been mild. The sun is warm, the grass is green, and an inviting breeze sends promises of leisure and relaxation. Instead of spending my time in the kitchen, I am going to head outdoors and enjoy this fleeting spell of warmth.

Talk soon, dear friends.

Autumn holds the best flavors—the warmth of cinnamon, the spice of nutmeg, and the sweetness of winter squash. Even though this Pear Almond Tart does not incorporate any of these traditional flavors, it belongs in no other season. A version of this dessert has been on my mind since the beginning of summer, but I waited patiently until the timing was right. The pears are sweet, the crust is tender, and the almond filling has a rich, toasted quality.

Oh, and one piece is never enough.

The Pear Almond Tart allows this subtle fruit to take on a starring role. A tart crust is filled with a buttery almond filling and halved ripe pears. After baking, the almond takes on a toasted flavor and the pears soften, but keep their form. This dessert is a departure away from pumpkin and apples, but the trip is well worthwhile. 

One Year Ago: Boiled Cider and Pumpkin Molasses Bread
Two Years Ago: Vanilla Bean Malt Cake and Cinnamon Raisin Swirl Bread
Three Years Ago: Pumpkin Espresso Bread, Triple Coconut Cookies, Caramel Apple Granola, Chewy Vanilla Bean Bars, and Chai Spiced Rice Pudding
Four Years Ago: Pumpkin Granola, Chocolate Cherry Bread, Pumpkin Spice Latte, and Oatmeal Raisin Crisps
Five Years Ago: Banana Bread, Maple Roasted Bananas, Berry Crumble, and Chocolate Avocado Cupcakes

Pear Almond Tart

Yields 9-inch tart (6-12 servings)

Tart Dough
1 1/4 cups (150 grams) all purpose flour
1/3 cup (66 grams) granulated sugar
1/4 teaspoon salt
8 tablespoons (113 grams) butter, cold
1 large egg, lightly whisked
1 teaspoon vanilla

Filling
3 tablespoons (50 grams) butter, room temperature
1/2 cup (100 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1 2/3 cups (160 grams) almond flour
3 ripe bosc pears, peeled, halved, and cored

In a large mixing bowl, whisk together the flour, sugar, and salt. Cube the butter and add it to the dry ingredients by rubbing it between your fingers until the dough resembles coarse sand. Add the lightly whisked egg and vanilla extract, folding the mixture until the dough comes together with a uniform appearance.

Form dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30-60 minutes, or until cold.

Preheat oven to 350 degrees F (180 degrees C). Line a 9-inch tart pan with parchment.

On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer into the tart pan, trim the edges, and poke the bottom of the pan with a fork several dozen times to prevent the dough from rising while baking. Bake for 20-25 minutes, or until lightly browned. Remove from the oven and allow to cool. Keep the oven temperature at 350 degrees F.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, vanilla extract, almond extract, and salt. Stir in the almond flour until uniform. Spread the filling evenly into the tart shell with an offset spatula.

Place the pear halves upright in the filling and press down gently. Bake for 50-60 minutes, or until the almond filling is baked through and appears lightly browned. Cool to room temperature before slicing and serving.

Pear Vanilla Sorbet

Whenever I travel, the small moments stay with me longer than the big ones. The feeling of standing at the center of an ancient world in Delphi, Greece. The beauty of the fogs rolling in over the lush English countryside in springtime. A nectarine in southern France that tasted so divine that time stopped moving, just for a breath. It is the unexpected experiences that bury themselves in my memory, to be remembered and re-lived often.

I may not be able to tell you all of the landmarks I have seen or the museums I have visited, but I can tell you how it feels to sit on the steps of a church in Rome at night, the piazza lit with yellow lamps, and listen to a man softly strum a guitar. In the end, that may be more important after all.

On my recent trip to Paris and southern France, I fell in love with pear sorbet at Soleileïs, a quaint ice cream shop in Arles. The sorbet was the literal essence of pears; the texture, the delicate sweetness, and the soft flavor were all represented. From that moment on, whenever I found another ice cream cone on my travels—which was often—pear sorbet was tucked in the bottom of the cone so I could savor it in the last few bites.

While pear sorbet is somewhat of a staple in France (and perhaps most of Europe?), the United States is barren to such pleasures. Since I adore it so, I set out to create my own version of that first cone.

Not to be confused with pear ice cream (where pear is blended in more or less equal parts with cream), this sorbet stays pure to its namesake. Pears are peeled, cored, and cooked down with vanilla bean, forming the base of the dessert. There is little added sweetener in this sorbet, relying on the natural sugars of the pear to bring out the sweetness. The pear flavor reminds me of a good vanilla ice cream: satisfying spoonful after spoonful, but never overpowering. 

Make a batch to share and create your own new, small moments to remember.

Pears are cooked down with vanilla bean, lemon juice, and sugar before they are blended into a thick puree. Use a high setting to keep the sorbet silky smooth. The final sorbet will retain the flavor, sweetness, and texture of a good pear. I find that a cone full of sorbet can be used as a wonderful palate cleanser after meals, since it feels light and bright on the tongue.

One Year Ago:  Pear Chocolate Scones
Two Years Ago: Chocolate Chunk Ginger Cookies and Vanilla Bean Marshmallows
Three Years Ago: How to Freeze Cookies Dough, Soft & Chewy Chocolate Chip Cookies, and Dark Chocolate Oatmeal
Four Years Ago: Minnesota Wild Rice Soup, Cherry Chocolate Chunk Oatmeal Cookies, and Cranberry White Wine Spritzer

Pear Vanilla Sorbet

Yields about 1 quart

6 bosc (or bartlett) pears, peeled, cored, and diced into 1-inch pieces
1/2 cup (100 grams) granulated sugar
1/2 cup (120 ml) water
2 teaspoons fresh lemon juice
1 vanilla bean, cut lengthwise with seeds removed
1 tablespoon agave nectar (or honey)

In a large saucepan, place prepared pears, sugar, water, lemon juice, vanilla bean seeds, and vanilla bean pod. Bring to a boil over medium high heat, reduce heat, and simmer until the pears are soft, about 10 minutes. Remove vanilla bean pods. Stir in agave nectar. Cool until warm to the touch (it is dangerous to blend hot liquids because they expand drastically).

Transfer pears and juices to a blender or food processor, and process until smooth. Place in the refrigerator and chill 3-4 hours, or until cold.

Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer sorbet to an airtight container and freeze for 2-3 hours before serving. The sorbet will keep well for 2 weeks in the freezer.