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
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
- 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
