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1
For the raisins: In a small bowl, soak the raisins in the Mulled Wine for 1 hour.
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2
For the dough: In a large bowl, add the all-purpose flour, butter, sugar and salt.
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3
Using a pastry cutter, mix the ingredients until the mixture resembles coarse crumbs.
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4
Use just enough cold water, about 2 tablespoons, to bring the mixture together.
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5
Form a disk with the dough and wrap it in plastic wrap.
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6
Refrigerate for 1 hour.
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7
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
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8
On a clean surface, roll the dough to a large circle roughly 12 inches in diameter.
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9
Transfer the dough to the prepared baking sheet.
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10
For the tart: Spread the pears in the center of the dough, leaving a 3-inch border on the outside.
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11
Remove the raisins from the wine and put on top of the pears.
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12
In a small bowl, mix together the almond flour, almond paste, butter, cinnamon, salt and orange juice.
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13
Sprinkle the mixture over the pears and raisins.
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14
Fold over the edges of the dough to encircle the pears.
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15
Bake until the pears are tender, about 20 minutes.
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16
Serve warm with vanilla ice cream.
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17
Begin by placing the cloves, peppercorns, cinnamon and star anise into a large piece of cheesecloth.
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18
Make a pouch and tie it with kitchen twine.
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19
In a large nonreactive pot over medium heat, add the wine, honey, lemon zest and juice, orange zest and juice and the cheesecloth of spices and bring to a simmer (be sure not to bring to a boil).
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20
Simmer for 30 minutes, and then add the brandy.
