Poached pears may just be my newest favorite thing.
What soaked in red wine, a pinch of cinnamon, sugar and a clove, wouldn’t be good?
Pate Brisee is a savory crust. It is perfectly flaky and buttery. It takes 10 minutes to assemble. 1 hour to rest. and about 25 minutes in the oven.
The Galette started out without the Chantily Cream..and I’m not sure what I was thinking. Since I was going to eat this in about 2.2 seconds I didn’t have time to make ice cream and we didn’t have any in our freezer because it doesn’t stick around these parts for long. Long story short…
Chantily cream is super easy to make. Yes, it’s the fancy name for whipped cream. Sugar and heavy cream, whipped to soft peaks, flavored however you want and dolloped (is that a word??) on top of whatever. Time to eat. You have to try this.
Oh cinnamon chantily cream, how I adore you.
This recipe is not complicated at all! I just had a hard time describing things and end up being a little wordy…normal occurance in my life 🙂
Wine Poached Pear Galette with Cinnamon Chantily Cream
Yield= 2 6-inch Galette’s. Enough for 4-6 people.
Pate Brisee Recipe
- 12 oz. all-purpose flour
- 8 oz. cold butter (I cut it up into small cubes, and put into freezer, while I’m gathering the rest of the ingredients)
- 4 oz. water, cold
- 1 teaspoon salt
- 1 teaspoon lemon juice
1. Add flour and salt to large bowl. With hands/fingers, add butter and coat with flour. Pinch each cube of butter to form flat disks. Do this to all of the butter – working quickly so that the butter doesn’t melt. Add 1/2 water and lemon juice and mix (turning the dough/mixture on to its self). Add remaining water and combine. Put dough onto working countertop surface. Fold over itself (like you are folding a piece of paper – side to side and top to bottom). Do this just until it is incorporated. Cover with wrap and put into refrigerator as soon as possible.
- 6 pears, peeled, cored and quartered
- 1 -1 1/2 cups red wine
- 1 clove
- 1/2 teaspoon ground cinnamon
- 1 tablespoon sugar
1. Place pears in our even layer in a saucepot that has a lid. Add the remaining ingredients on top. The wine should cover the majority of the pears – about a 1/4 of an inch of the pears should appear. Place on stove top on high- bring to a boil. Once to a boil, cover and turn heat to medium low. Cook for 45 minutes – 1 hour, checking on them occasionally. Turn pears over, so that the entire pear absorbs the wine and is a constant color. When done, remove from heat and take lid off to cool slightly.
Assembly of Galette:
**Depending on the size of Galette’s you want to make – this dough is enough for 2 larger galette’s or 4 smaller ones – either way the method of assembly is the same.
1. Take the pears out of the poaching liquid and place on a cutting board. Return the liquid to the stove top – DO NOT THROW AWAY…you will be sorry if you do 🙂 Place on low, very very low and uncovered.
2. Cut the pears into thin slivers with a pearing knife (get it pearing knife, yep, I’m full of jokes). Keep them into their natural pear shape or place them all in a bowl.
3. Cut the dough into sections (how every many galette’s you are making). On a lightly floured surface, roll out the dough. Turning and picking it up so that it doesn’t stick. If the dough gets too warm, put it into the freezer for a couple of minutes. It is important to keep the dough as chilled as possible- this ensures a flaky crust. The dough should look like a circle with very rough edges.
4. Place the pears either organized in the pear shape or free form with a center pile (the one pictures above is free form) – either way place them in the center of the dough. They shouldn’t be more than 1 inch high. 4 inch wide for a smaller and 6+ for a larger galette- totally personal preference. Fold dough edges up towards the center, folding over each other when turning the galette. I cut about 1 1/2 inch off the outer portion of the dough- since you want the fruit to show through the center.
5. Egg wash (1 egg beaten with 1 tablespoon milk or cream) and cinnamon and sugar for sprinkle is a nice touch to the outside of the dough. Place ready to bake galette on pachment paper and place into a preheated 350 degree oven. Depending on the size, cook for at least 20 minutes uncovered- checking on it occasionally. The crust should be golden brown, fruit bubbly…check the bottom on the galette- cook it more if the dough is doughy.
Let cool or dig in right away! Whoops…dollop with Chantily cream and a sprinkle of cinnamon on top.
1 part cream to 1/2 parts sugar. Whip in cold metal bowl until soft peaks form. Fold in flavoring, if desired.