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Pear and Pecan Galette w/Port Caramel

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Jul 22, 2008 6:18 am US/Pacific

Pear and Pecan Galette w/Port Caramel

Reporting
Tina Macuha

Pear and Pecan Galette with Port Caramel

Pate Brisee

Makes 1-10" or 6 individual

16 ounces butter

13 ounces all purpose flour

½ tablespoon salt

¼ tablespoon baking powder

2 tablespoons cold water

1 tablespoon cold water

3 tablespoons Frangelico

1)     Shift dry ingredients together

2)     Cut butter into flour with hands. Chill.

3)     Drizzle in liquids until dough holds into a ball.

DO NOT OVERWORK

4)     Flatten dough and rest at least one hour.
 

Filling

11 pears

½ cup currants

2 cups pecans

¼ cup Apple Brandy

¾ cup water

¼ cup coarse (raw) sugar

1)      Chop and toast 2 cups pecans

2)      Peel and chop 3 pears. Saute over medium high heat for 15 minutes or until pears start to break down. Add currants and deglaze with Apple Brandy.

3)      Add brown sugar and water. Reduce until thick and bubbly.

4)      Add in pecans and a pinch of salt. Set aside to cool.

5)     Peel, half and core remaining 8 pears. Roast for 10 minutes in a 350 degree oven. Cool.

Port Caramel Sauce

1 cup sugar

¼ cup water

2 tablespoons corn syrup

½ cup Port

Salt

1)      Combine all ingredients except Port. Cook on stovetop until caramelized.

2)      Add Port and whisk

3)      Add a pinch of salt and serve over galette.

Assembly:

1)     Roll out dough to ¼" thick circle on a floured surface.

2)     Spoon on filling and then arrange halved pears so they are consistent all the way around.

3)     Fold up sides of dough, pleating every 3-4 inches.

4)     Brush with egg wash on outside and chill.

5)     Sprinkle with coarse sugar.

6)     Bake at 450 degrees for 15 minutes. Turn oven down to 350 degrees and bake another 15 minutes. Cool.

7)     Serve warm with Port Caramel Sauce and a few chopped pecans.

36th Annual Pear Fair

Sunday, July 27

9 a.m. - 7 p.m.

Courtland

Free admission

www.pearfair.com

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Mulvaney's B&L

1215 19th Street, #100

Sacramento

916.441.6022

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