Source: Romas Foord

Apples, cranberries and pumpkins may get all the glory this season, but don’t forget about an oft-overlooked juicy gem: Pears. Not only is their soft, sweet, buttery flesh delicious, but they’re also pretty healthy.

For example, did you know that…

• …the hydroxycinnamic acid found in pears is associated with preventing stomach and lung cancer?
• …pears are a hypo-allergenic fruit, meaning that those with food sensitivities can usually eat pears with no adverse effects?
• …Quercetin, an antioxidant found in the skin of pears, helps prevent cancer and artery damage that can lead to heart problems?

So save the best for last this season, and end a special meal with this lovely inverted pie dessert featuring caramelized pears.

It’s the perfect finale for parties because you don’t have to worry about being overly fussy; the more haphazardly this dessert is constructed, the more rustic and charming it looks!

Pear Tarte Tatin (6 servings)

Ingredients: 

• 2 tablespoons butter, divided
• 1/2 cup sugar, divided
• 4 peeled ripe Anjou pears, cored and halved lengthwise
• 1 tablespoon canola oil
• 5 (14 x 9-inch) sheets frozen phyllo dough, thawed
• 3 tablespoons crème fraîche

Directions:

1. Preheat oven to 400°F.
2. Coat a 10-inch cast-iron skillet with 1.5 tablespoons butter. Sprinkle 6 tablespoons of sugar into pan. Arrange 7 pear halves (cut sides up) in a circle in pan; place remaining pear half in center.
3. Cover skillet, and place over medium-low heat. Cook, without stirring, for 15 minutes or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400° for 5 minutes.
4. Place oil and remaining butter in a bowl. Microwave on high for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoons sugar evenly over phyllo.
5. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar and phyllo, ending with phyllo. Fold edges in to form a 9-inch circle.
6. Place phyllo circle in pan over pears, pressing gently. Bake at 400° for ~16 minutes or until filling is bubbly and crust is browned.
7. Remove from oven, and let stand for 5 minutes.
8. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges, and top each wedge with 1/2 teaspoon crème fraîche.

Nutritional Information (per serving): 

Calories: 258
Fat: 10.3g
Saturated fat: 4.4g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1g
Protein: 2g
Carbohydrate: 41.7g
Fiber: 3g
Cholesterol: 17mg
Iron: 0.5mg
Sodium: 79mg
Calcium: 70mg

Recipe adapted from Cooking Light magazine.