One of our favorites, inspired by Georganne Brennan's Tarte Tatin in Potager.
3 pears, peeled and sliced 2 cups of red wine 1/2 cup of sugar 1 tsp nutmeg 2 T butter another 1/2 cup sugar
Poach the pears in the wine, first 1/2 cup of sugar and nutmeg for a couple of hours. While they are soaking, butter a pie plate with 1 tablespoon of the butter, and sprinkle 1/4 cup sugar onto the buttered plate.
Preheat the oven to 400F. Remove the pears from the wine with a slotted spoon and arrange in a pretty pattern on the plate on top of the butter and sugar. Sprinkle with remaining 1/4 cup of sugar and dab remaining 1 tablespoon of butter over the top.
Cover plate with a pie crust (pre-made, or your favorite pate brisee), folding the edges back in towards the center. Cut a couple of small slits in the middle for the steam to escape.
Bake for 40-45 minutes until pie crust is golden and syrup is thick and ruby-colored.
Flip immediately onto a large plate after removing pie from the oven, and let cool a bit before serving.
A zaguán is the entryway into a house. In typical Andalusian houses, the zaguán is a smallish, dark passage inside the doorway that leads in turn to the larger, light-filled interior patio. In Seville, in the heat of summer, zaguán doors are left open so that passersby can take refuge from the sun and heat for a moment before continuing on their way.
We live in the Sunset district of San Francisco, where the fog wins out over the sun most days, and the search for refuge from the heat is a distant memory. Even so, we would like to share our home with you and our stories of growing up in Seville and growing up in San Francisco.