Comments for Tuesdays with Dorie

Comment on P&Q: Rosy Poached Pear and Pistachio Tart by Shelly

Shelly — Mon, 30 Nov 2009 19:31:33 +0000

Skipping this week. I don’t have any place to take such a fancy thing, and little time to bake.

Comment on Thinking about our 2nd Anniversary… by Nancy/n.o.e

Nancy/n.o.e — Sun, 29 Nov 2009 23:53:28 +0000

I vote for the Normandy Apple Tart or the Tart Tatin. Yum, apples + tart!

Comment on P&Q: Rosy Poached Pear and Pistachio Tart by Heather Peskin

Heather Peskin — Sun, 29 Nov 2009 13:33:16 +0000

I’ve made the dough – 1-1/2 times the recipe amount as I’m going to bake a dozen 4″ tartlet pans of pear pie. Will drizzle honey over the finished product but I won’t make the sauce – a bit messy for traveling.

Comment on Bakers by chayacomfycook

chayacomfycook — Sun, 29 Nov 2009 07:40:51 +0000

I was wondering if new members get added to the list of bakers. This is my third week.

http://sweetsav.blogspot.com

Chaya

Sorry, I am mailing from my other blog and I can’t seem to change it.

Comment on P&Q: Rosy Poached Pear and Pistachio Tart by Emily Rose

Emily Rose — Sun, 29 Nov 2009 03:36:30 +0000

This was a really different and delicious taste combination! I have never poached pears before and I was worried they would fall apart but mine ended up perfect- I used Bosc pears. I did have to lighten the pistachio cream but I didn’t have sour cream so I made some plain whipped cream without any sugar and folded that in and it worked perfectly. I made the syrup and then totally forgot to bring it to Thanksgiving- I’m sure it would have been a wonderful addition!

Comment on P&Q: Rosy Poached Pear and Pistachio Tart by mikejdunlap

mikejdunlap — Sun, 29 Nov 2009 02:50:12 +0000

Sadly, I’ll be skipping this recipe, due to a chronic condition I have with pastry cream – I am physically unable to make it. Can’t wait to see all of yours – Happy “post” Thanksgiving!

Comment on P&Q: Rosy Poached Pear and Pistachio Tart by Nancy/n.o.e

Nancy/n.o.e — Sun, 29 Nov 2009 02:36:04 +0000

Dorie’s most recent recipe for Parade magazine is Honey Poached Pears, which might be a great substitute for those not using the wine:
http://www.doriegreenspan.com/2009/11/honey-poached-pear-on-parade-another-idea-for-the-holidays.html

I’m in the middle of making this one, and will experiment with a gluten-free nut crust. I’m already having to sub almonds for pistachios because of family taste preferences.

Comment on P&Q: Rosy Poached Pear and Pistachio Tart by Bungalow Barbara

Bungalow Barbara — Sun, 29 Nov 2009 02:04:51 +0000

David Lebovitz did a post on his blog recently about poaching pears:
http://www.davidlebovitz.com/archives/2009/11/how_to_make_poached_pears.html

I would think cranberry juice would make a great poaching liquid.

For canned pears, I’d be afraid to cook them any more. They might just turn into mush. But you could put them into your wine or cranberry liquid and soak them overnight in the refrigerator. After all, they have been soaking in light syrup in the can…

Comment on P&Q: Rosy Poached Pear and Pistachio Tart by Jill

Jill — Sun, 29 Nov 2009 00:19:15 +0000

When we made the French Pear Tart, I’m pretty sure that if canned pears were used, we didn’t poach them. Of course, then they won’t be rosy!

Comment on P&Q: Rosy Poached Pear and Pistachio Tart by Romaine of www.salad-in-a-jar.com

Romaine of www.salad-in-a-jar.com — Sat, 28 Nov 2009 23:58:52 +0000

Just completed this project. In my opinion, the sauce is not optional. Definitely makes the dessert. And the caramelized pistachios are fabulous. I will make those again–for a party snack.

Be sure you take some pictures before you cut it because it is fragile. Another thing, I should not have added any additional cream to pistachio cream filling like Dorie recommends. Mine didn’t need it.

FYI, I used Bartlett pears because the others at the fruit stand were too hard. Not sure that’s the best choice.