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.
Ingredients
INGREDIENTS
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:
Directions
DIRECTIONS
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
Preheat the oven to 400°F. 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
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
