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CANDIED PEAR AND GINGER TARTE TATIN
8 servings

5 large firm Basc pears
1/2 cup plus 2 tablespoons sugar
3 tablespoons unsalted butter
1 tablespoon ginger syrup (reserved from stem ginger)
1 tablespoon minced stem ginger in syrup
half of 17-1/4-ounce package frozen prepared puff pastry (1 sheet), thawed
and cut into 9 1/2-inch round

Poire Williams Whipped Cream (see recipe)

Position rack in lowest third of oven and preheat to 400. Peel,
halve and core pears. Cut 2 inches off stem end of one half Cook
1/2 cup sugar with butter and ginger syrup in 9 1/2- to 10-inch-diameter
cast-iron skillet with 1 3/4-inch-high sides over medium heat until
caramel color, stirring frequently, about 8 minutes. Remove pan
from heat.

Arrange pear halves atop caramel cut side up with tips pointing
toward center. Place trimmed pear piece in center. Sprinkle minced
ginger over pears. Top with pastry, pressing edges gently around
pears. Brush pastry with water. Sprinkle remaining 2 tablespoons
sugar over. Cut 5 slits in pastry, spacing evenly. Bake until
pastry is deep golden brown and caramel is deep golden brown and
slightly thickened, about 35 minutes. Transfer skillet to stove
top and cook mixture over high heat until caramel bubbling up pan
sides is deep amber and very thick, 3 to 4 minutes. Remove skillet
from heat. Let stand 2 minutes.

Place 10-inch diameter springform pan bottom atop pastry, then
cover with large round heatproof plate. Carefully invert tart onto
plate. Serve with whipped cream.

Note: Stem ginger in syrup is available in the gourmet section of
many supermarkets and in specialty foods stores.


POIRE WILLIAMS WHIPPED CREAM
Makes about 2 cups

1 cup chilled whipping cream
2 tablespoons poire Williams (clear pear brandy)
1 tablespoon sugar

Using electric mixer, whip cream, brandy and sugar to soft peaks.

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