Bartlett Pear Tarts with Caramel-Wine Sauce

Ingredients

1 cup dry red wine
1/3 cup granulated sugar
1 tbsp butter
1 vanilla bean or ¼ teaspoon vanilla extract
4 medium-size fresh California Bartlett pears, peeled and cut in chunks
3/4 cup chopped dates (about 10 whole pitted)
1 cup boiling water
Unbaked, prepared pie crust
5 tbsp chopped pecans
Vanilla ice cream

Directions

Simmer red wine in small saucepan for 20 minutes or until reduced to 1/4 cup. Meanwhile, heat sugar in heavy saucepan over low heat until golden brown. Add butter and pulp scraped from vanilla bean. Cook for 2 minutes. Stir in pears and cook 5 to 7 minutes or until tender about halfway through. Remove pears to separate container; set aside to cool. If using vanilla extract, stir into remaining caramel sauce; set aside.

Put dates into blender container; pour boiling water over and allow to stand 2 to 3 minutes. Drain. Process until thick, smooth paste. Add water if paste is too thick. Roll out pie dough to 1/8-inch thick. Line 4 individual ring or tart molds and spread approximately 1 tablespoon date paste on bottom of each. Sprinkle each with 1/2 teaspoon chopped pecans. Top with 4 or 5 pear chunks and brush with caramel sauce. Place molds on parchment-lined baking sheet. Add remaining caramel sauce to red wine reduction and beat until smooth. Strain and keep warm.

Just before serving, bake tarts at 350° F for 20 to 30 minutes or until golden brown. Remove from molds and place on individual dessert plates. Spoon Caramel-Wine Sauce around tart and place a scoop of ice cream at top center of the plate. Sprinkle remaining chopped pecans over all.