Maybe next year I should start with dessert prep and start from there because every year I have so many ideas on how to make dessert but after everything I go through, I give up and have no time to make a “difficult” dessert and end up doing something that I’m familiar with.
I won’t go on about how I was originally going to incorporate puff pastry into this and how it was going to come with a caramel sauce… one of these days…
I honestly didn’t have enough time to plan out this year’s prep list because my job’s work schedule changed its beginning and ending day of the week so I didn’t realize Thanksgiving was technically one week away… but the way that the schedule is now made it seem like I still had two weeks. SMH.
Here we have a slice of Pear Tart, using two types of pears – Asian Pear for the filling and Red Bosc Pears for the topping – served with fresh ginger ice cream and ginger snap crumble.