Moscato Scirup Torta di Pere al Miele Zafron

(Pear Cake with Muscat Syrup & Saffron Honey)

Serves 8

Torta Pastry

1 cup water
1 1/2 lbs. flour
1 tsp. Sea salt
2 ½ Tbs. Extra Virgin Olive

Place flour on board and make a well in the center.

In the well add salt and olive oil. Slowly add water while mixing and kneading with your hands.  Fold the dough as you go.

Dough will be sticky at this point. Dough is the correct consistency when it is smooth and not sticking to your hands.

Place dough in refrigerator for 30 minutes.

Filling

2 ½ cups water
1 1/4 cups Moscato wine
3 cups granulated sugar
4 firm (under-ripe) green pears - peeled, cut in half lengthwise and cored
Saffron honey

In a large pot whisk sugar into water and wine. Bring to a boil and reduce to simmer.

Add pears to syrup and simmer until pears are just fork tender. Remove from syrup gently with a slotted spoon.  Place on plate to cool.

Remove pastry crust from refrigerator and roll out to fit a 9" pie dish. Using your fingers stretch dough to ½ way up the side of the pie dish. Do not extend to the top of the dish edge.

Recommendation to use ceramic beans to partially bake the pastry crust.

Bake at 350 degrees for approx. 15 minutes until dough is firm and light in color, but not yet golden.

Remove from oven and place pears cut side down evenly around the dish.
Cover each pear with 1 tsp. syrup.

Return to oven and bake an additional 5 - 10 minutes.

Cool slightly. Serve warm.

Slice into 8 servings and top each with 1 tsp. Saffron honey.