Sweet of the Week: Poached Pear Crostada at Coppervine

Poached pear tarts. Been there, done that, yawned. Right up there with tiramisu and lava cake, poached pear tarts (and poached pear desserts in general, sorry) are typically some of the least exciting desserts to me. Until they're shellacked with blue cheese mousse and honey and instead of a tart it's a godly crostada with a crust worthy of worship. Such is the case at Coppervine, essentially the Betty Ford clinic for poached pears, rehabilitating their reputation and preparing them for dessert success. One of a handful of simple-sounding yet wildly delicious desserts at Coppervine, the poached pear crostada is a much needed shot in the arm for the poached pear dessert contingent.


Poached pear crostada
(Poached pear magic at Coppervine)


The philosophy at Coppervine is all about the perfect pairing. Wines, beers, and cocktails are all dexterously paired with each and every dish. In fact, the menu lists a wine, beer, and cocktail pairing suggestion with every food item, and every drink item on the beverage list has food pairing suggestions. So it's pretty crazy and impressive. What's especially endearing is when the two worlds bleed together, like when pears are poached in white wine and perfectly paired with a glass of life-affirming Sauternes. When the poaching of the pears is as sensible as this, then I can get behind it. And especially when the results are this delicious, layered gingerly inside a butter-laden, cookie-rich crust, then all the better. It comes with some tangy blue cheese mousse, which provides a nice riff on the standard apple pie-and-cheddar combo, as well as turn the dessert into a play on a cheese plate. Who knew poached pears could be so complex!


- Matt Kirouac

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