Sonoma Modern American Pear Tart Tartin with brie and roasted cranberries Serves 4
Pears 6 d'anju pears peeled, cored & cut in 4 wedges 1 cup sugar ¼ cup water 2 T brandy ½ cup water Mix ¼ cup water and sugar in a sauté pan. Bring to a boil and caramelize (amber in color). Add pears and toss. Add brandy. Add ½ cup water. Boil until pears are tender and sugar thickens slightly. Remove pears from syrup. Reserve syrup.
Assemble Use 4 4 oz grease and sugared ramekins. Cut pears to fit, a little off each end. Place large pieces around the perimeter of the ramekin. Fill centers with cut pieces. Spoon some syrup over to fill ½ way. Reserve remaining syrup. Cover pears with a round of puff pastry (pie dough can be used). Make sure dough cover the pears completely. Bake on a baking sheet at 350* until golden and bubbly, about 30 -45 minutes.
Cranberries ½ cup reserved syrup 2 T orange juice 1 cinnamon stick 2 cloves 1 cup cranberries Bring all ingredients except cranberries to a boil. Add berries and cook till they start popping. Pull off heat and let cool.
To Serve Reheat tartin. Carefully flip out onto a plate. Lay a slice of brie on top to melt. Spoon over some cranberries. Serve and Enjoy!!!!!