Tarte aux Poires avec Anis

Anise hyssop infuses the pears with a sublime hint of licorice.

Ingredients

• 1 1/2 cups anise hyssop flowers and leaves, chopped
• 2 cups half and half
• 4 ripe pears halved, peeled, and cored
• 1/2 cup butter
• 3 oz cream cheese, cold
• 1 cup flour
• 1/2 cup sugar
• 1 1/2 T cornstarch
• 2 egg yolks, lightly beaten
• 1 to 2 T Pernod liqueur
• 4 whole anise hyssop flowers for garnish
• An 11-inch tart pan with removable bottom, buttered
• A 9 x 13 inch baking pan, buttered

Directions

Place chopped flowers and half and half in a saucepan. Bring to simmer, remove from heat and let sit for 2 hours. Cut butter and cream cheese into 1 inch squares. Place in a food processor, add flour and blend until it holds its shape. Press this dough into the bottom of the 11-inch tart pan. Place the pears into the 9 x 13 inch baking pan. Preheat oven to 375?. Bake both the crust and the pears for 20 to 30 minutes. Allow to cool to room temperature. Place the sugar and cornstarch in a saucepan. Strain the half and half into the pan and discard the flowers. Cook over medium heat, stirring constantly until mixture boils. Stir 1 to 2 T of the cream slowly into the egg yolks, mix well, and return to the cream. Stir for 1 minute. Add the Pernod. Pour the cream mixture into the cooled crust. Arrange the pears, round side up in the cream. Let cool to room temperature, cover, and chill for eight hours or overnight. Garnish with whole flowers and serve.

Submitted 4/12/06.
Source: Epicurean magazine
Submitted By: L Mandrake

Tarte aux Poires avec Anis