Pear Bordalou....

Every once in a while I get a craving for this classic tart. Pate sucre' layered with creme d'amande and sliced poached pear and then glazed with apricot glaze. Here I poached the pear in white wine and 30% sugar. If you want to try something different try poaching the pear in red wine. It's just as good. Other things I'm craving.....a good pain au chocolat. Not one bake shop here in Hawaii makes a good pain au chocolat. It's times like this I wish I was back in Japan. Oh well, I guess I have to make it myself.