Pear Tarte Tatin with Red-Wine Caramel

Ingredients

• 2 cup(s) dry red wine
• 5 firm
• 1 14-ounce sheet all-butter puff pastry
• 1 tablespoon(s) pear liqueur
• 2 tablespoon(s) unsalted butter
• 2 cinnamon sticks
• 0.25 cup(s) water
• + 2 more ingredients
• • Crème fraîche
  • 0.5 cup(s) sugar

In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to 1/4 cup, about 15 minutes. Discard the cinnamon sticks. In a 12-inch skillet, combine the sugar and water. Cook over moderately high heat, swirling the pan occasionally, until a light-amber cara...

View full recipe at Food & Wine