Pear Galette with Balsamic Cider Syrup

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.
  • Course: Dessert


  • All Purpose Flour
  • apple cider
  • Apple Jelly
  • balsamic vinegar
  • Cider vinegar
  • Cold unsalted butter
  • cold vegetable shortening
  • Egg
  • Galette:
  • Ground cinnamon
  • Ground ginger
  • Ice Water
  • Pastry:
  • ripe pears (D'anjou or Bartlett)
  • Salt
  • sugar
  • Syrup:


  1. 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
  2. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
  3. 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
  4. 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