Red Wine Poached Pear And Cranberry Tart

• 4 pieces bacon, chopped
• 25 gingersnap cookies, coarsely broken
• 1 cup toasted slivered almonds
• 1/4 cup unsalted butter, melted
• 1 3/4 cup dry red wine
• 3/4 cup light brown sugar
• 3 bosc pears peeled, quartered, cored, each quarter cut into 3 wedges
• 1 cup dried cranberries
• 1 teaspoon cornstarch
• 1 tablespoon water
• 8 ounce mascarpone cheese
• 6 ounce cream cheese, room temperature
• 1/4 cup sugar
• 1 tablespoon grated lemon peel
• 1/4 teaspoon almond extract
• 1 tablespoon finely chopped crystallized ginger

1. Preheat oven to 350 degrees. Cook bacon in a heavy-bottomed pan on medium-high heat until crisp, about 7 minutes. Drain and let cool. Pulse gingersnaps, almonds, bacon, and butter in a food processor until crumbs are evenly moistened. Press mixture over bottom and sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, about 8 minutes. Cool completely.
2. While crust bakes, stir wine and sugar in medium saucepan over medium-high heat until sugar dissolves and mixture boils. Add pears. Reduce heat to medium-low; simmer until pears are tender, about 8 minutes. Remove from heat, add dried cranberries and let cool for 30 minutes.
3. Using slotted spoon, transfer pears and cranberries to plate. Boil wine syrup in pan until reduced to 1 cup, about 4 minutes. Mix cornstarch and 1 water in small bowl; stir into wine syrup. Cook until syrup thickens and boils, whisking occasionally, about 1 minute longer. Set sauce aside.
4. Beat the mascarpone cheese, cream cheese, sugar, lemon peel, and almond extract in medium bowl until smooth. Mix in the crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
5. Add sliced pears and cranberries over filling and drizzle red wine reduction before serving.