Pear Tart with Pomegranate Molasses

Serves 4

3 cups white wine

1/4 cup sugar

1/4 cup water

4 small whole seckel pears, peeled

1 sheet puff pastry dough, cut into four 3 1/2 inch circles

2 tablespoons pomegranate molasses

1 egg, whisked

optional: creme fraiche and crushed pistachios to garnish

In a medium saucepan over moderate heat, warm wine, sugar and water until sugar is dissolved.
Add pears and reduce to a simmer, cooking until pears soften, about 15-25 minutes. Place aside in a bowl to cool.

Preheat oven to 350 degrees. Lay pastry rounds on a lined warmed baking sheet and spoon 1 teaspoon of pomegranate molasses in the center of each circle. Place pear upright in the center of each pastry.
Glaze the pastry edges with egg white.

Bake for 20-25 minutes until puffed and golden. Serve with additional pomegranate molasses, creme fraiche and crushed pistachios.