A region known for its fruit is bound to consume some of its own wares. So pears and apples should be in abundance this time of year, now that the fruits have come off the trees.
Our food segment, Savor, focuses on apples and pears in this month's edition. Food stylist Will Smith, our partner, offers up another recipe maximizing the flavor of the fruit.
Listen for details on uses of the region's wares that you might not have considered.
Pear Tarte Tatin
4-5 Bosc pears, peeled, cored and cut in half
2 Tbsp lemon juice
1/3 c granulated sugar
1/3 c light brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
3-4 Tbsp butter
9oz sheet of puff pastry
Preheat oven 425F. Brush pears with lemon juice. Combine spices and sugars, set aside.
Coat a 10-11 inch nonstick skillet with butter, sprinkle evenly with sugars and spices. Arrange pears cut side up, points toward center.
Over medium high heat, cook until caramel forms and thickens, 8-10 minutes. Remove from heat and set aside.
Roll puff pastry into a 1/8inch think circle the diameter of skillet. Lay over pears tucking in puff pastry. Bake until pastry is golden brown and puffed, approximately 30 minutes.
Let tart sit for 2-3 minutes then place on inverted platter and quickly flip over. Serve with whipped cream or ice cream.