My sister got me a beautiful new pie/tart pan for Christmas, so when I set out to bake a dessert for a New Year’s party, I immediately wanted to try out my present. After a while of browsing the interwebs, I decided to go with a cranberry pear tart.
Cranberry Almond Pear Tart
You will need:
- Pie crust
- 4 lbs Bosc pears
- 1/2 cup sugar
- 2 tsp ginger, plus a little extra
- Cranberries (fresh)
- Almonds (chopped)
Preheat oven to 400 degrees. Peel and chop pears. In a large bowl, combine pears, sugar, and 2 tsp ginger. Line a roasting pan with aluminum foil and add pear mixture. Bake for about 45 minutes, or until pears are soft and easily pierced with a fork.
Reduce heat to 350 degrees. I’m lazy and used a store-bought crust, but if you’re more ambitious, make a lovely homemade pie crust. Poncie has a delicious pie crust recipe that she will hopefully share on this blog at some point. Either way, roll out your crust and line your tart pan with it. Lift the pears out of the roasting pan with a slotted spoon and put them into the crust. Add a handful of cranberries over the mixture and press them down into the pears. Sprinkle chopped almonds and remaining ginger over the top. Bake for an hour and serve warm or chilled. Happy 2013!
I’ve been on a huge tea kick lately. Who am I kidding? I’m always on a huge tea kick! Over the past week, the focus of my obsession has been chai. I really love it plain (no milk, sugar, or honey) and strong. My paramour on the other hand, can’t get enough of chai tea lattes. Since we both have colds and nothing to do, I decided to do something nice for him.
To make Ginger Chai Tea, you’ll need:
– 4 bags (or 2 tbsp) of tea (I used Tazo Organic Chai which already has ginger in it among other spices)
– 2 tbsp sugar
– 2 cups of water
– 1 cup of milk
– 1 inch of ginger root
– Brew water, tea, and sugar together in a medium sized pot. Let it boil for five minutes.
– While it’s brewing, grate the ginger directly into the pot.
– Once the tea has finished brewing, add the cup of milk and put it back on the heat. The minute it starts to boil, remove from the flame.
– Let it sit for a few minutes to cool, then using a strainer, pour into mugs.
This tea is very spicy (not so much hot, but it tickles the back of my throat). Again, I’m not a huge fan of milk in my tea, but this was very good. The proportions I listed here makes two cups of tea. Add more ginger at your own risk. This recipe was adapted from A Curry of a Life.