Pear recipes are uncommon in the Philippines, and this one is even more unique because it is made similar to a Tarte Tatin. This is a French upside down tart where the fruits are caramelized in butter and sugar first before the pie is baked.
Make a dessert that is quite unlike the rest using this recipe from Del Monte. It is the perfect ending to a special meal.
How to make Upside Down Pear Pie
Ingredients
3 cans (15.25oz.ea.) Del Monte® Sliced Pears in Heavy Syrup [or Sliced Peaches], well drained
⅓ cup dried cranberries
2 Tbsps. cornstarch
1 tsp. vanilla extract
1 tsp. grated lemon zest
¼ cup sugar
1 Tbsp. fresh lemon juice
2 Tbsps. butter
1 refrigerated pie crust
Procedure
- Preheat oven to 425°F.
- Gently stir together pears, cranberries, cornstarch, vanilla and lemon zest in a large bowl; set aside.
- Heat a 10-inch oven-safe skillet over medium heat; add sugar and lemon juice, and cook until sugar dissolves, stirring frequently. Increase heat to medium-high; bring to a boil and continue boiling, without stirring, 1 1/2 to 2 minutes or just until mixture begins to turn golden brown.
- Immediately remove skillet from heat and stir in butter until melted. Carefully spoon fruit mixture evenly over caramelized sugar.
- Unroll pie crust and place over the fruit mixture, tucking the edges around the fruit along the inside of the skillet; bake 25 to 30 minutes or until crust is golden brown. Let stand 10 minutes, then carefully invert onto a flat, rimmed plate. Serve warm or at room temperature.
ABOUT THE AUTHOR: Patricia de Castro-Cuyugan
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