Alex GUARNASCHELLI’s Pear Tarte Tatin

I have difficulty digesting dairy (Lactate pills do not help me.) and gluten. But I can usually figure out a way to convert most recipes to dairy and gluten free. I’m just starting on this project. So please be patient. As I try out my recipes, I will let you know how it goes.

subheading: Tarte:

¾ cup sugar

12 to 15 underripe Anjou pears, peeled, halved and cored

One 10- to 11-inch sheet store-bought puff pastry

Lemon sorbet or vanilla ice cream, for serving

subheading: Cranberry Caramel:

1 tablespoon unsalted butter

One 10-ounce bag fresh or frozen cranberries

4 tablespoons brandy

1 cup sugar

1 tablespoon red wine vinegar

Directions at foodnetwork.com

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