Sugar and Spice

Here are the highly-anticipated and long-awaited recipes from A Dinner to Remember. Sorry to tempt you with talk of tarts and chai and then holding out on the recipes. It's like giving you a cupcake and saying no frosting! But, they are here at last. For your sweet enjoyment I present Pear Tart Tatin with Chai Ice Cream and Chocolate Lace. Now, I know it sounds sophisticated. Well, it is. But it's easy to make too. The ice cream is even vegan! With a great combination of flavors and textures, this dessert comes highly recommended.

Pear Tart Tatin: Yields 8 Servings

2/3 cup brown sugar

1/4 cup unsalted butter

1/2 t ginger

1/2 t cinnamon

4 Bosc pears, peeled and quartered

1 recipe Gluten-Free Flaky Pastry (recipe below), rolled into a 9-inch circle

1. Heat oven to 400. In a large nonstick skillet, heat brown sugar and butter over medium heat. Stir in ginger and cinnamon. Arrange pears with the tops pointing to the center. Cover and simmer for 8-10 minutes, or until pears are starting to become tender.

2. Place pastry on top of the pears. Press edges around the pears, sealing them in. Bake for 20 minutes, or until pastry is golden.

3. Let tart sit for 10 minutes before inverting and slicing. Serve with Chai Ice Cream and Chocolate Lace.

Gluten-Free Flaky Pastry: Yields 1 Crust

Recipe courtesy of Rebecca Reilly

1 cup gluten-free flour mix

1 T sweet rice flour

1 1/2 t sugar

1/4 t salt

6 T cold unsalted butter, cut into pieces

1 egg

1 T lemon juice

Mix together flour mix, rice flour, sugar and salt. Using your fingertips, mix into dry ingredients until it resembles a coarse meal. Make a well in the center and add the egg and lemon juice to it. Gradually work the flour into the egg to form a soft dough. Form into a disk. Cover and refrigerate until ready to use.

Chai Ice Cream: Yields 4-8 Servings (I served a small scoop with each dessert)

1 can coconut milk

1/4 cup chai latte mix (preferably vegan)

2-4 T agave (or to taste)

1/2 t cinnamon

Heat coconut milk over medium heat until it reaches a low simmer. Whisk in latte mix, agave and cinnamon. Chill to room temperature. Process in an ice cream maker according to manufacturer's instructions. Freeze until ready to serve.

Chocolate Lace: Yields 8 Servings

2 oz semi-sweet chocolate

Melt chocolate in the microwave or over a double-boiler. Put into a pastry bag or sandwich bag. Snip off the tip and squeeze into 8 decorative circles on a piece of parchment paper. Refrigerate until firm.

Hope you enjoy this amazing dessert. I'm planning to make two more dinners this week, so be sure to check back soon!