Ingredients
Crust:
1 1/3 cups ground gingersnaps
1 Tablespoon ground ginger
1/4 cup sesame seeds
1/4 cup margarine, melted
Filling:
1 Tablespoon water
1 teaspoon unflavored gelatin
2/3 cup heavy cream, divided in half
6 ounces white chocolate, preferably imported
1/4 cup sour cream
Pears:
1 1/2 cups white wine
1/4 cup GOLDEN BLOSSOM HONEY
3 whole cloves
4 pears, peeled, cored and quartered
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Crust: Preheat oven to 350°. Spray a 9 inch tart pan with non-stick cooking spray. In a small bowl, mix all crust ingredients together. Press crumbs into pan covering sides and bottom. Bake 6-8 minutes until golden. Let cool.Filling: Put water in small saucepan. Sprinkle gelatin on top and let stand until softened. Place over low heat to dissolve. Set aside. In a heavy saucepan, bring 1/3 cup of cream to a simmer. Reduce heat to low. Add chocolate and stir until smooth. Remove from heat and stir in gelatin. Chill about 15 minutes, stirring occasionally. In a small bowl, beat remaining 1/3 cup cream along with sour cream until soft peaks form. Fold into chocolate mixture. Spoon into crust. Chill until set, about 3 hours. Pears: Bring first 3 ingredients to a boil. Add pears. Reduce heat, cover and simmer until just tender, about 10-15 minutes. Transfer pears to a platter and chill until cold. Continue cooking liquid until reduced to 1/4 cup. Slice pears lengthwise. Place on top of tart. Brush with liquid. Serves: 6-8.
