Poached Pears in Red Wine Baked Cheese Tarts
Faced with a month long pear feature and only a couple of recipes in mind, I took to google to find out what other flavours pair well with pear (pun originally unintended, but I’m going with it), and when I googled ‘pear flavour pairings’ the only, and I mean only, things listed on the front page were combinations for pear and cheese! How did I completely overlook that combo! Pears are so commonly used in cheese platters, of which are commonly accompanied by the drinking of red wine, and so I thought “Why not just put the whole platter into a tart?”… so I did just that.
Inspired by the super cheesy and world famous baked cheese tart recipes of Japan, and the posh cheese platter pairings of the west, I bring you a binge worthy baked cheese tart recipe. First, I poached pears in red wine, then I combined Don’t let the inclusion of cheddar cheese turn you off, it does make for one super cheesy cheese tart, but add to it the gorgeously sweet poached pears in red wine and a little sprinkle of icing sugar and *muah* you have yourself one hell of a baked cheese tart! One that’s perfectly balanced on the scaled between sweet and savoury, and completely delicious!
On another note! Today I discovered that these sweet loving taste buds of mine have grown up just a tad. I have always hated the taste of red wine, like HATED it, and then today, while I was baking these poached pears in red wine, I found myself loving the smell… enough so that I decided to take a quick swig from the bottle (I know, I’m all class) and it was delicious! So now I’m way too excited about the idea of having a glass of red wine and piece of dark chocolate with my bath tonight, and also, keen for more red wine recipes! So if you have any killer red wine dessert recipes, shoot me a link! I’d love to try them!
My Top Tips For Mastering This Bake
#1 Ensure the pears you’re using for this baked cheese tart recipe are firm and absent of any bruising. If your pears are already ripe they will be too unstable after poaching to achieve the fanned look on the final product, and any bruising on your pears will absorb more colour than the rest of the pears and result in blotchy red wine poached pears, and nobody wants blotchy red wine poached pears!
#2 Make sure you give your cheese filling and your poached pears plenty of time to cool to room temperature before you move on with your pastry, otherwise your end result will be a tad on the messy side.
#3 If you’re having trouble getting your cheese filling ingredients to a smooth consistency, don’t fret, simply pass it through a sieve to remove any lumps before you set it aside to cool. NOTE: Doing this after your cheese filling has cooled will be more difficult as it will be a much thicker consistency.