By Marge Perry & David Bonom
The rustic pear galette is lovely on its own, but with the addition of the balsamic syrup, it becomes a sophisticated and stunning looking desert.
The syrup may be made thicker, if desired, by cooking it down longer. Just be aware that as it cools, it will continue to thicken. The syrup may be made a week ahead and kept in a tightly closed container in the refrigerator.
- 1 1/3 cups all-purpose flour
- 2 tsp sugar
- 1/8 tsp salt
- 4 tbsp cold unsalted butter cut into small bits
- 3 tbsp cold vegetable shortening
- 1 tsp cider vinegar
- 3 1/2-4 tbsp ice water
- 3 tbsp apple jelly
- 4 large ripe pears (D’anjou or Bartlett), about 2 pounds, thinly sliced
- 3 tbsp sugar
- 1/4 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1 large egg lightly beaten
- 2 cups apple cider
- 1/4 cup balsamic vinegar
- 3 tbsp sugar
- Combine the flour, sugar, and salt in a medium bowl. Cut the butter and shortening in with a pastry blender or two forks until the mixture resembles coarse crumbs. Add the vinegar and water, 1 tablespoon at a time, stirring with a fork until a loose dough forms. Knead the dough in the bowl 1-2 times until it just comes together; press it into a 4-inch wide disk; wrap in plastic wrap and refrigerate at least 1 hour.
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- Warm the apple jelly in the microwave for 10-15 seconds until it is smooth. On a lightly floured surface, roll the dough out to a 14-inch diameter circle. Transfer to the baking sheet and brush the top with the apple jelly. Leaving a 2-inch border clear, layer the pears in overlapping concentric circles, starting from the outside and working your way in toward the center. Combine the sugar, ginger, and cinnamon in a small bowl; sprinkle all but two teaspoons over the pears. Fold the outer edge of the dough in over the pears toward the center, forming pleats or folds every couple of inches to make it fit. Lightly brush the dough with egg, sprinkle with the remaining 2 teaspoons sugar and bake until the crust is golden and the pears are tender, about 38 to 40 minutes. Remove from the oven and cool at least 30 minutes before cutting.
- While the galette bakes, make the syrup. Combine the apple cider, balsamic vinegar, and sugar in a 2-quart saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture reduces to 1/2 cup, about 18 to 20 minutes. Let cool; drizzle over individual servings.
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