• Begin by gathering the ingredients. Prepare the pears by coring and slicing them. (You may leave the skin on or peel the pears. Your choice.) Cut off a large strip of peel from a fresh orange.

Poach the Pears

• Place the elderberry wine, granulated sugar, orange peel, cinnamon stick, and whole cloves in a large saucepan. Bring to a boil, and continue to boil for five minutes.
• Add the sliced pears and make sure they are covered by the wine. Cover with a lid and reduce heat to a simmer. Simmer for 15 minutes until pears are just turning tender. Remove the pears (and the orange peel, cinnamon stick, and cloves) and place in a bowl or plate for them to cool.
• Continue to cook the sauce on medium low heat for another 10-12 minutes until the wine has reduced and is starting to thicken. Allow to cool. (The liquid will thicken as it cools.)

Prepare the Crust

• Preheat oven to 375℉. Combine all-purpose flour and salt in a medium bowl. Using a blending fork, cut in vegetable shortening until small crumbs form. Add cold water in two parts until dough forms a ball. Gently knead 3-4 times until the dough is smooth.
• On a lightly floured work surface, roll the dough out into a 13-inch circle. Transfer dough to a baking sheet lined with parchment paper or a silicone baking mat.
• Arrange the pear slices on the dough, (being as decorative as you desire) beginning in the center and working outward, leaving a 2-inch border of dough. Pour the reduced wine sauce over the pears. Fold the dough edges up and over the pears. The center should remain open.
• With your fingers brush 1-2 tablespoons of milk over the top crust. Sprinkle with decorating sugar.
• Bake in a preheated oven on one of the lower racks until crust has browned, about 25-30 minutes. Allow to cool. Carefully, transfer to a serving plate or tray.
• To serve, cut Crustata into slices. Garnish with a dollop of fresh whipped cream. This recipe will serve 8-10 people.