Ingredients

2 Bosc pears

2 cups cooking port wine

1 small piece ginger

4-5 cloves

1/8 cup sugar

2 oz. butter

1 sheet puff pastry

Vanilla ice cream

Directions

Trace the bottom of a 9" pie pan (the disposable tin ones work great) on the puff pastry sheet and cut into a round shape.

Rub butter on the bottom of the pie pan, then sprinkle sugar on top.

Peel pears. Put in a small pot with port wine, ginger and cloves. Use a cooking port, nothing very fancy. Cook on low heat and simmer 20-25 minutes until the pears are tender when pierced with a knife. Let the pears cool in the liquid.

Slice cooled pears and place in the pie pan. Top with the round pastry sheet. Bake at 350 degrees for 15 minutes until pastry is golden brown and has fully risen.

Place a plate upside down on top of the pie pan, then flip it over. Serve with vanilla ice cream. Serves 2.

Recipe from Dan O'Leary, Altezzo Restaurant

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