The shortbread-like crust stands up well to a luscious ricotta filling that's topped with pretty port-stained pears. Larger pear wedges are stunning; you can also cut the pears into thin slices and arrange spokelike on top. Prepare the crust and pears up to 1 day ahead and refrigerate. Assemble just before serving.
4.5 ounces all-purpose flour (about 1 cup)
1/2 cup yellow cornmeal
1/2 cup plus 2 tablespoons sugar, divided
1/2 teaspoon salt, divided
1/2 teaspoon finely chopped fresh rosemary
1/3 cup olive oil
1 cup port wine
3/4 cup water
1 (2-inch) strip lemon rind
3 small peeled Bosc pears, cored and halved lengthwise
3/4 cup 1% low-fat milk, divided
4 teaspoons cornstarch
1 large egg yolk
1/2 cup part-skim ricotta cheese
1/3 cup plain 2% reduced-fat Greek yogurt
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
How to Make It
Preheat oven to 375°.
Weigh or lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, 1/4 cup sugar, 1/4 teaspoon salt, and rosemary in the bowl of a food processor; pulse 2 times to combine. With processor on, slowly add oil through food chute; process until crumbly. Press cornmeal mixture into bottom and up sides of a 9-inch round fluted removable-bottom tart pan coated with cooking spray. Chill 10 minutes. Line bottom of dough with a piece of foil coated with cooking spray; arrange pie weights or dried beans on foil. Bake at 375° for 20 minutes. Remove weights and foil; cool on a wire rack.
Combine 1/4 cup sugar, port, 3/4 cup water, and lemon rind strip in a medium saucepan, stirring with a whisk. Add pears; bring to a boil. Cover, reduce heat, and simmer 9 minutes or until pears are tender when pierced with a knife. Remove pears with a slotted spoon; cool slightly. Cut lengthwise into wedges. Increase heat to high. Bring port mixture to a boil; cook 6 minutes or until reduced to 1/4 cup. Discard lemon rind strip.
Combine remaining 2 tablespoons sugar, remaining 1/4 teaspoon salt, 1/4 cup milk, cornstarch, and yolk in a small saucepan, stirring with a whisk. Bring to a boil over medium heat, stirring frequently. Stir in remaining 1/2 cup milk; cook 1 minute, stirring constantly. Remove pan from heat; stir in ricotta, yogurt, 1 teaspoon grated rind, and vanilla. Cover and chill at least 1 hour.
Spread ricotta mixture evenly over bottom of crust. Arrange pear wedges over ricotta mixture. Drizzle with port mixture.
This recipe didn't turn out well for me either. The filling didn't set and my pears didn't turn out the nice red color in the photo. Also the reduced port sauce turned into a hard sticky substance. The crust was OK but a little too savory.
I'm not sure what went wrong here, but this dessert was terrible. The crust was too oily and too salty, the filling did not set, and the poached pears were too sweet. I have made many Cooking Light recipes and have been very pleased, but this was just not good. I could try adjusting the ingredients to try to get it better, but not worth it. Looking forward to trying other recipes with better success.
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