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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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.
