INGREDIENTS

INSTRUCTIONS

Pastry  Process butter and flour until crumbly.  Add egg and water,
process  until a ball forms, remove from processor, wrap in cling film,
refrigerate 20 minutes. Cook the tart shell and cool. (He says  nothing
of how long or what temperature!)  Tart  5 pears, peeled, halved,
cored, and poached in a simple syrup (2 c  water, 2 c sugar, 1 Tbsp
vanilla) 6 oz semisweet chocolate 2 oz  butter 1 large jar apricot
preserves 2 Tbsp grand Marnier  Poach pears in liquid until soft, about
30-40 minutes. Test for  doneness with a knife - if there is little
resistance, pears are  done. Remove from liquid and cool  Melt the
butter and chocolate over low heat, then pour into tart  shell. Halve
the pears and make vertical cuts from the bottoms almost  up to the
stem ends, spread out cut parts like a fan, and arrange in  the
chocolate. Allow the chocolate to set.  Bring the apricot  preserves to
a boil with the Grand Marnier, then brush very liberally  over the
pears. Cool and serve. If this is made in advance and  refrigerated,
take out and let sit at room temperature for 30 minutes.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Forbidden fruits create many jams”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 299
Calories From Fat: 145
Total Fat: 16.5g
Cholesterol: 71.7mg
Sodium: 63.2mg
Potassium: 60.6mg
Carbohydrates: 31.9g
Fiber: 1.1g
Sugar: <1g
Protein: 5.5g