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I made this tarte with left over pears poached in red wine that I'd made for a Cassoulet dinner party. It was TOO easy. My friends at work were IMPRESSED!. It's delicious. I was worried that the custard was too insignificant and did not have any cream or milk. But it's wonderful.

By RRWineGuy | 

February 10, 2008

I've drooled over Wolfert's recipe since she published her cookbook. This was a hit with my 7 guests. I made my own confit several months ago. I added the meat of two legs and thighs to the ragout, but I broiled 8 confit legs and served then on the side. Through the process, I reduced overall cooking times by about 1.5 hours and I think if I had followed the recipe I would have had mush. It took 4 days to finish. Got the pork products at a Mexican grocery store and I had to order the French sausage via the internet. Served 4 California wines - 2004 Twisted Oak Tempranillo, 2003 Sunce Les Trois Amis, 1997 Limerick Lane Syrah, 2005 Cline Ancient Vines Mourvedre and 2001 German Dornfelde "Pinot Noir". All excellent. This became a 5 hour dinner party. After a selection of cheeses, Served pears poached in Beaujolais in creme anglaise for dessert. You need some large pots to cook all this in. It definitely requires an extra Lipitor before bedtime!

By RRWineGuy | 

February 3, 2008