Ingredients
- 3 cups elderberry wine sweet or semi-sweet
- 2 tablespoons granulated suage
- 1 strip orange peel
- 1 piece cinnamon stick
- 6 whole cloves
- 4 medium Red Anjou Pears
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup + 2 tablespoons vegetable shortening
- 1/4 cup cold water
- 2 tablespoons whole milk
- Decorating Sugar
Recipe Description
This Elderberry Wine-Poached Pear Crostata is a new recipe I tried this summer that we really loved. Honestly, I thought it was amazing. Decadent enough to include as the finale for the finest Italian meal. This rustic dessert will make your guests give a sigh of contentment. It's that good.
Recipe Directions
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Begin by gathering the ingredients. Prepare the pears by coring and slicing them. (I left the skins on.) Cut off a large strip of peel from a fresh orange.
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Place the elderberry wine, sugar, orange peel, cinnamon stick, and cloves in a large saucepan. Bring to a boil, and continue to boil for five minutes.
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Add the sliced pears and make sure they are covered by the wine. Cover with a lid and reduce heat to a simmer. Simmer for 15 minutes until pears are just turning tender. Remove the pears (and the orange peel, cinnamon stick, and cloves) and place in a bowl or plate for them to cool.
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Continue to cook the sauce on medium low heat for another 10-12 minutes until the wine has reduced to a thickened sauce. Allow to cool.
Preparing the Crust:
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To make the crust, I simply used my basic pie dough recipe and cut it in half for a single crust. To do that, combine flour and salt in a medium bowl. Using a blending fork, cut in shortening until small crumbs form. Add water in two parts until dough forms a ball. Gently knead 3-4 times until the dough is smooth.
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On a floured work surface, roll the dough out into a 13-inch circle. Transfer dough to a baking sheet lined with parchment paper or a silicone baking mat.
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Arrange the pear slices on the dough, (being as decorative as you desire) beginning in the center and working outward, leaving a 2-inch border of dough. Pour the reduced wine sauce over the pears. Fold the dough edges up and over the pears. The center should remain open.
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With your fingers brush 1-2 tablespoons of milk over the top crust. Sprinkle with decorating sugar.
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Bake in a preheated 375 degree oven on one of the lower racks until crust has browned, about 25-30 minutes. Allow to cool.
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To serve, cut Crustata into slices. Garnish with a dollop of fresh whipped cream. This recipe will serve 8-10 people.
