Jose Pizarro’s recipe for poached pear and almond tart with PX caramel

<p>This tart uses the richness of red vermut to bring together the sweet and the nutty for a flavour explosion</p><p>In Spain, vermut is traditionally enjoyed as an aperitif, while pedro ximénez is often poured at the end of a meal, alongside dessert or a piece of cheese, say. In t