![]() ![]() I’ve been wanting to make a galette for a while and that was just the motivation I needed. Then a box of beautiful Harry & David pears arrived on our doorstep (thanks, Aunt Deb!) and it was like a sign. However, the cane sugar can be replaced with extra maple sugar, it will just have a slightly different appearance and texture.įor Thanksgiving, I made a Paleo Apple Pie and because I made a lattice-top pattern instead of using a solid crust top, there was a substantial amount of pie crust leftover. Because it’s such a small amount of sugar, and it adds interest to the look of the galette, I’m personally okay with it. The galette in these photos has a sprinkling of organic cane sugar on the egg-washed crust. Paleo Galettes, a Truly Delicious Dessert It is a cleaner, more natural ingredient.Flavor, because maple wins over sickeningly sweet white sugar any day.Rather than the heavily processed white sugar usually found in pie and tart fillings, this subtly sweet pear galette uses maple sugar for 2 reasons: With a crust that is rolled to 1/8″ thick and filling that is piled about an inch high, this rustic pear Galette is a low-profile dessert that is just enough to satisfy that post-dinner sweet tooth. They are the low-key, minimalist cousin of the pie. While fruit pies are typically piled high with filling, galettes are quite the opposite. This is perfect for when you need an impressive dessert but are low on time, or are new to pie-making. One of the benefits to making a galette (or ‘rustic tart’, as they are also known) rather than a pie is that they are expected to look imperfect, rustic, and slightly messy. If they’re more firm, you can scale back to 3 tablespoons.A galette is a term used in French cuisine and is basically a freeform pie that is made on a flat surface and not in an actual pie plate. If your pears are very ripe and juicy, you’ll need a whole quarter cup of cornstarch or Instant ClearJel. The cornstarch/ClearJel is what thickens the fruit juice and makes the pear pie filling set. Add the sugar mixture to the pears and toss to coat.Toss the pears with lemon zest, lemon juice, candied ginger(if using), brandy or cognac, and vanilla.Cut the pears into 1/4″ slices and transfer them to a large bowl.Remove the stem (and the string that bifurcates the pear).You can use a melon baller to scoop out the seeds.Peel the pears with a vegetable peeler and slice them in half vertically.Otherwise, the cornstarch or Clearjel can become gummy and clump.) ( Note: it’s essential to mix the sugar and cornstarch before adding them to the pears. ![]() Stir the sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice until evenly combined.Toss the pear mixture with sugar, thickener and spices. Toss sliced pears with lemon zest and juice, cognac, vanilla and candied ginger. To hasten ripening the fruit, place pears in a brown paper bag for a day or two. It should be firm but yield slightly, it’s likely ready. Instead, use your finger to apply pressure to the stem. Pears ripen from the inside out, so you can’t tell if the fruit is ripe by just looking at it. If you prefer a more neutral pear flavor, you can skip it.įor this pie, you can use most any type of pear. I use candied ginger to take it to the next level with a tingly zing. The spicy bite of ginger root complements and enhances the flavors inherent in the fruit. Pears and ginger are a natural food pairing. Cornstarch or Instant Clearjel (affiliate link).Ripe Pears (you can use Bartlett pears, Comice or D’Anjou).This pear pie strikes a balance between stiff and runny with just enough ooze that you have to coax the pear filling onto your fork with your finger and lick them after doing so. 8 Variations to customize the pear pie recipeįruit pies can be fragile because the fruit gives up so much juice they become runny or wet. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |