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Its been so chilly in LA lately, and I LOVE it! I get into a very ‘cozy’ mindset when it’s chilly outside, which usually means I’ll be baking something warm and filled with holiday type spices…who cares that it’s almost March, right? Today we have a simple dessert that’ll have your entire home smelling AH-MAZING as you make it, our Poached Pear Tarts. You can also customize the spices used to your liking. Usually I’ll use port for this recipe, but today I used a red moscato so I didn’t have to added any sugar to the mix. I also like the tart, lighter flavor you get with the red moscato.

Not only is this recipe simple, but it’s a real stunner and crowd-pleaser. So you can make it for yourself at home or for a get together and it’s perfect for both occasions. It’s also great with a dollop of soft whipped cream or a scoop of vanilla ice cream…just sayin’. :) Enjoy! xx, Jenny

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Poached Pear Tarts

Makes 8

poached pears:
1 1/2 (750ml) bottles red moscato of choice
1 cinnamon stick
1 star anise
3 cardamom pods
4 firm Bartlett pears, peeled

8 ounces goat cheese, softened
3 tablespoons honey
2 (10×15) sheets puff pastry, each quartered

powdered sugar for dusting

1. Pour moscato into a saucepan and add remaining ingredients.
2. Poach mixture over medium-low heat for 20 minutes, turning once halfway through if pears aren’t completely submerged.
3. Remove mixture from heat and set aside. Allow pears to soak for an additional 20 to 30 minutes, gently turning them occasionally.
4. Preheat oven to 400˚F.
5. Remove pears from the poaching liquid and slice in half lengthwise, scooping out the seeds in the center of each side.
6. Lay cut pears onto paper towels, cut side down, to allow some of the liquid to absorb.
7. In a small mixing bowl combine goat cheese and honey and stir until thoroughly mixed together.
8. Spread a small amount of goat cheese mixture onto each piece of puff pastry, leaving about a 1 1/2 inch border.
9. Gently slice each pear half into thin slices, keeping the shape intact, and place onto a prepared puff pastry piece.
10. Transfer all tarts to a parchment lined baking sheet and bake for 20 to 25 minutes or until puff pastry has puffed around the pears and are golden brown.
11. Transfer to a cooling rack, dust with powdered sugar and serve.

  1. Holly Meeks Not Specified Not Specified

    If using port instead of the moscato how much sugar should I add?

    • Jenny Park Not Specified Not Specified

      Hm, honestly depends on your sweetness preference and the type of port you use, but i think starting with 2 cups (per 1 1/2 bottles…about 4 1/2 cups) and seeing how you like the flavor…that might seem excessive, but you really want to balance out the boozy flavor :)

  2. Eunice Not Specified Not Specified

    What flavor did you use on the moscato? I love how this desert looks and it also looks amazing, thanks for sharing.

    • Jenny Park Not Specified Not Specified

      I didn’t use a ‘flavored’ moscato really, but the one i did use had stronger notes of orange blossom + pear :)

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