Roasted Pear & Spoon Bread Tart with Cranberry, Orange & Jalapeño Glaze
This savory custard-like cornbread is topped with sweet roasted pears and a tart citrus-jalapeño glaze.
Tips: It's crucial to use stone-ground cornmeal for this spoon bread. If you mistakenly buy a cornmeal mix or meal that is not stone-ground, the spoon bread may be tough and hard. Also, be careful not to overcook the cornmeal batter.
If desired, toast the cinnamon stick by grasping it with tongs and holding it an inch or so above a high gas flame about 1 minute or until it darkens a shade and is fragrant. (Or, set the cinnamon stick directly on a hot electric coil and turn it as it toasts. This takes 20 to 30 seconds.) With either method, be sure to wear oven mitts or use a reliable pot holder.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To store leftover glaze, refrigerate in a covered container for up to 3 days. To use, reheat in the microwave on Medium for 20-30 seconds at a time until warmed.
1 1/2 starch, 1/2 fat, 1/2 fruit