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–+ servings

Mulled Wine Pear Tarte Tatin

Melissa
Tarte Tatin gets a festive twist by swapping out apples and adding delicious poached pears in mulled wine. This dessert is sweet and has the perfect hint of holiday spice! Enjoy it with a warm glass of mulled wine and enjoy the holiday season!
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine European, French, West Coast
Servings 8

Ingredients
  

For the Mulled Wine:

  • 1 bottle Merlot wine such as TIME Merlot
  • 1 cinnamon stick
  • 2 star anise whole
  • 4 cardamom pods whole but lightly crushed
  • 6 cloves whole
  • 1, 1- cm slice of fresh ginger
  • 1 navel orange sliced
  • 2-3 tablespoons white sugar to taste
  • 2 shots Triple Sec or any orange flavoured liqueur
  • 4 to 5 firm bosc pears peeled, quartered and core removed

For the Tarte Tatin:

  • 1 cup granulated white sugar
  • 6 tablespoons water
  • 4 tablespoons salted butter
  • 1 sheet puff pastry

Instructions
 

For the Mulled Wine:

  • Add the merlot and all the other mulled wine ingredients (except the pears) to a medium pot. Heat gently over medium heat until it comes to a gentle simmer.
  • Once simmering, remove from the heat and add the quartered pears. Press the pears down into the pot so that they are completely submerged in the mulled wine.
  • Let the pears steep in the warm mulled wine for 1 hour. This will gently poach the pears and soften them up slightly.
  • After the pears have poached, remove them from the pot and place on a plate to cool completely.
  • Remove the orange slices, ginger and spices and reserve the rest of the mulled wine for drinking later.

For the Tarte Tatin:

  • Preheat the oven to 375 degrees F.
  • Next, make the caramel. Add 1 cup of granulated white sugar to a small pan along with the 6 tablespoons of water. Heat the sugar and water over high heat. Do not stir the sugar to prevent crystallization. Let the caramel boil until it turns a light golden brown.
  • Once golden brown, remove from the heat and add the butter. Swirl the pan to melt the butter and mix through.
  • Pour the caramel into the bottom of a 9-inch round glass baking dish.
  • Carefully arrange the pears (curved side down) in a concentric circle in the glass baking dish. Fill in any empty spaces with cut up pieces of pears.
  • Roll out the puff pastry slightly and cut it into a 10-inch circle and prick all over with a fork to create holes. Place over the pears, tucking the edges down with a spatula. Place the baking dish on a rimmed baking sheet.
  • Bake for 35 to 40 minutes or until the puff pastry is golden brown on top.
  • Let the tarte tatin cool on a wire rack for 30 minutes to allow the caramel to thicken up and cool. See Recipe Notes below if you are left with a watery caramel after cooling.
  • Carefully invert the tart onto a rimmed serving plate. Serve warm with a glass of mulled wine and enjoy!

Notes

  • Depending on the ripeness of the pears, the caramel might remain very loose and liquid even after cooling. If this happens, carefully pour the caramel into a small stock pot before you invert the tarte tatin. Bring to a boil and let the caramel reduce until it thickens to your desired consistency. Invert the tarte tatin onto your serving dish and then top with the reduced caramel.
  • If you don’t have a 9-inch glass baking dish, this also will work in a 9-inch cast-iron pan.
Keyword christmas dessert, dessert recipe, holiday dessert, mulled wine, mulled wine poached pears, pear dessert, poached pears, tarte tatin
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