INGREDIENTS
5
Bartlett pears (2 1/2 pounds, ripe
6 2/3 cups
Cranberries, fresh or frozen
1
Egg yolk, large
1/2 cup
Apricot preserves
1
All-purpose flour
1 cup
Brown sugar, packed dark
3 tbsp
Cornstarch
1 1/2 tsp
Salt, coarse
1
Vanilla bean
3 tbsp
Butter, unsalted
1 tbsp
Heavy cream
1
Pate brisee