End any celebration on a sweet note with these golden desserts. Inspired by the warmth and glow of the season, they’re sure to have you coming back for more!
Pear Tarte Tatin with Sortilège Crème Fraîche
Serves 6 to 8 1 cup (250 ml) 1 cup (250 ml) 1 tbsp + ¾ cup (195 ml) 4 tbsp (60 ml) ¼ cup (60 ml) ⅛ tsp (a pinch) ½ tsp (2.5 ml) 2 tsp (10 ml)
1. In a medium bowl, using a hand mixer, whisk mascarpone, whipping cream, 1 tbsp (15 ml) sugar and 3 tbsp (45 ml) Sortilège Canadian Whisky & Maple Syrup until fluffy and medium peaks form. Refrigerate until ready to serve. 2. Preheat oven to 400 F (200 C). 3. In an ovenproof skillet over medium heat, melt remaining ¾ cup (180 ml) sugar until pale amber. Carefully add butter and, using a heat-resistant silicone spatula or metal spoon, stir until melted. Add salt, cinnamon and vanilla and stir until smooth. Remove from heat. 4. Arrange pear halves tightly, cut-side up, to cover bottom of skillet. Sprinkle with crystallized ginger. 5. On a clean surface, roll puff pastry to about 1-in (2.5 cm) larger in diameter than top edge of skillet and about ⅛-in (0.3 cm) thick. Place over pears in skillet, tucking edges into sides of skillet. 6. Bake for 30 to 40 minutes, until golden. Remove from oven and rest for 10 to 15 minutes before inverting onto a lipped serving plate. Drizzle remaining 1 tbsp (15 ml) Sortilège Canadian Whisky & Maple Syrup over caramelized pears. 7. Serve with dollops of Sortilège crème fraîche spooned over tarte tatin.
mascarpone
whipping cream
granulated sugar, divided Sortilège Canadian Whisky & Maple Syrup, divided
butter
salt
ground cinnamon
vanilla extract
firm pears (Bosc or Bartlett), peeled, halved and cored finely chopped crystallized ginger puff pastry, thawed if frozen
5 to 6
2 tbsp (30 ml)
7 oz (200 g)
ingredient in and pairs with recipe
Sortilège Canadian Whisky & Maple Syrup $37.99 Canada 169961
Rich maple syrup, in harmony with quality Canadian whisky, makes Sortilège a truly unique experience. It’s a perfect sipper with pear tarte tatin.
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