Pear Tarte Tatin with Vanilla and Ginger

Name: Pear Tarte Tatin with Vanilla and Ginger
Yield: 6 to 8 Servings
Ingredients: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1/2 cup sugar; 1/4 cup water; 1 teaspoon light corn syrup; 2 tablespoons (1/4 stick) unsalted butter; 1/2 vanilla bean, split lengthwise, seeds scraped into small bowl; 1 tablespoon grated peeled fresh ginger; 5 medium-size firm Anjou pears (about 2 1/4 pounds), peeled, halved, cored, each half cut into 4 wedges; Whipped cream

By Claudia Fleming

December 14, 2008

Recipe notes