Comments | food_porn: Ginger (?!?) Pear Tarte Tatin

sousrature in food_porn

Ginger (?!?) Pear Tarte Tatin

Nov 22, 2006 20:53

I've decided to make a Tarte Tatin with pears (instead of the usual apples) tomorrow and it seems like a good idea to add a little ginger to the mix to perk things up. So, how do you folks recommend I do that? Fresh ginger or dried? What other spices or flavorings might go along well?

Comments 7

flarn_chef November 23 2006, 02:07:17 UTC

Sounds yum-o-licious! Personally.. cuz I'm alittle crazy, I'd use slivered candied ginger and some cardamon.

sousrature November 23 2006, 03:03:57 UTC

The only problem I have with the idea of using cardamon is that I didn't think of it myself. But I think it would blend better with dried ginger. I think I would prefer the flavors blended than separate.

flarn_chef November 23 2006, 03:09:57 UTC

Yes... dry would definately blend better. Fresh ginger would just about scream.

BTW... I loves your icons!!!

I won't tell anyone you didn't think of cardamon. *wink*

pagawne November 23 2006, 03:32:42 UTC

I would go with fresh ginger, always.

alienor77310 November 23 2006, 07:51:44 UTC

Dry or crystallized ginger.

My favorite pear tatin is... with parmesan cheese. Oh, and since pears give much more water than apples, you might want to adapt your recipe to reduce the juice before you cover with pastry.

jencallisto November 23 2006, 10:02:41 UTC

perhaps ginger syrup?
this sounds delicious, for example, as does this, but a quick websearch pulled up many variations.

holyschist November 27 2006, 04:00:30 UTC

I would use either fresh or candied (or possibly a touch of ginger beer?). Cardamom is pretty much my favorite spice and goes well with pears, and dried blueberries would be yummy, too.