Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 larges | Pears |
| 6 cups | Pinot noir |
| 1 cup | Sugar |
| 1 \N | Stick cinnamon |
| 1 tablespoon | Roughly chopped ginger |
| \N \N | Zest 1 orange |
| 2⅓ cup | Flour |
| ½ cup | Shortening |
| ½ cup | Unsalted butter |
| 1 teaspoon | Salt |
| 2 teaspoons | Minced candied ginger |
| 6 tablespoons | Cold water; (6 to 8) |
| 4 tablespoons | Melted unsalted butter |
| ½ cup | Sugar |
| 1 pint | Good quality vanilla ice cream |
PEARS
DOUGH
TO ASSEMBLE
For the poached pears, peel the pears and cut in half set a side. In a large sauce pan heat wine, sugar, cinnamon, ginger, and zest and bring to a boil. Add pears and cook over medium high heat until fork tender. If you have time let pears cool down in the liquid, if not let pears cool enough to handle then cut into slices about ¼ inch thick and set a side.
For the dough, place flour, shortening, butter, salt, and ginger in a medium size bowl. With your finger tips mix in the butter and shortening until the mixture resembles a course meal. Add enough water to moisten the dough and mix with a fork just until the dough comes together. Let the dough rest for 20 to 30 minutes. Roll dough out on a well floured board and roll out to about ¼ inch thick. Cut 6 4 to 5 inch circles and place on a greased sheet pan. Brush each of the circles genoursly with melted butter.
Then sprinkle with sugar. Arrange the pears in a circular fashion. Then brush each again with butter and sprinkle with sugar. Place in a375 degree oven and cook until crust is golden brown about 30 to 40 minutes. Remove from the oven and allow to cool just about 10 minutes. Remove from the pan and place on dessert plates. Top with a scoop of ice cream and serve warm.
Converted by MC_Buster.
Per serving: 758 Calories (kcal); 34g Total Fat; (38% calories from fat); 6g Protein; 113g Carbohydrate; 41mg Cholesterol; 360mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 ½ Fruit; 6 ½ Fat; 3 ½ Other Carbohydrates Converted by MM_Buster v2.0n.