Chef Jose Pizarro has published a recipe for a poached pear and almond tart with PX caramel. The recipe incorporates red vermut, which is infused with herbs and spices, to gently perfume the pears. Pedro ximénez (PX) is also used, contributing rich raisin, fig, and caramel notes to the dish.
The tart, which serves 10-12 people, has a preparation time of 15 minutes, a cooking time of 1 hour 50 minutes, and requires at least 30 minutes of chilling. Ingredients include a 750ml bottle of red vermut, four medium-sized dessert pears, plain flour, unsalted butter, caster sugar, egg yolks, pedro ximénez, caramel sauce, and ground almonds.
The recipe details steps for poaching the pears in a vermut-based liquid, preparing the pastry, creating a PX caramel base, and assembling the tart with an almond filling before baking.