pear

A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.

Apple-Pear Galette With Apple Cider Caramel

all-purpose flour,

whole-wheat flour

sugar

salt

unsalted butter

60 milliliters ice water

egg,

Sanding sugar, for sprinkling (optional)

dark brown sugar

cornstarch

lemon zest

cinnamon

unsalted butter,

apple cider

heavy cream

In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.

Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.

Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that’s O.K.

Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)

Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.

Sheet-Pan Cider-Ricotta Pancakes with Pear Compote recipe | Epicurious.com

Bartlett pears (about 2 lb.), coarsely chopped

lemon juice

Tbsp. honey

kosher salt

Butter vegetable oil spray (for pan)

oats

all-purpose flour

baking powder

baking soda

eggs

ricotta

honey

Tbsp. finely grated lemon zest

Powdered sugar (optional, for serving)

This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.

Pear Snacking Cake With Brown Butter Glaze

granulated sugar

fine sea salt

vanilla extract

nutmeg

clove

eggs,

pears

75 grams rolled oats

walnuts

confectioners’ sugar

Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.

Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.

With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.

Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.

Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.

Whisk in brown sugar until it dissolves. Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.

This snack cake is the perfect fall dessert, with juicy pears and a brown butter glaze.

Pear Snacking Cake

French classic, tarte tatin aux poires, upside down pear tart with flakey pastry crust.

Pear Tarte Tatin

butter (1 stick, 4 ounces)

all purpose flour

full fat sour cream

firm bosc pears (about 5 pears)

Tbsp sugar sugar

Tbsp butter

ginger

Rimmed serving plate

Make the pastry dough: Cube the butter and set out at room temperature. In a separate large bowl whisk together the flour, sugar, and salt. Use your hands or a pastry cutter to work the butter into the flour until you see small, pea-sized pieces of butter. Stir in the sour cream with a fork. Form the dough into a ball and shape into a disk. Wrap with plastic wrap and refrigerate for 1 hour before rolling out. (See more instructions here: No Fail Sour Cream Pie Crust Recipe.)
While waiting for the dough, prepare the pears and the caramel in steps 2 through 5.

Prep the pears: Peel and halve the pears lengthwise. Reserve one pear half for the center of the tarte, and cut the remaining halves once more lengthwise.
Core the pear quarters and the half. As you peel and cut the pears, place them in a bowl and sprinkle some lemon juice over them to keep them from turning brown.
Sprinkle the pear pieces with 2 Tbsp sugar and toss to distribute the sugar and lemon juice over all the pears.

Melt butter, add sugar to pan: Melt butter in cast iron pan on medium heat. Swirl the butter so that it coats the sides of the pan as well. Sprinkle 2/3 cup of sugar over the butter in an even layer. Remove the pan from heat.

Arrange pears in pan: Place the single pear half, cut side up, in the center of the pan. Fan the remaining pear quarters, with the narrow side pointing toward the center, around the center pear half. Angle them as you go as to fit all of the pears in. Try to minimize any gaps.

Cook gently until base is caramelized: Return the pan to medium heat and gently cook, without stirring the pears until the sugar butter mixture turns a deep caramel color, about 20 to 30 minutes. Remove from heat and place on a baking sheet pan.

Sprinkle with nutmeg and ginger: Sprinkle the pears with grated nutmeg and minced candied ginger.

Roll out dough and arrange over pears in pan: Preheat your oven to 375°F. Roll out the pastry dough to 11 inches if using a 9-inch cast iron pan and 12 inches if using a 10-inch pan. Place the pastry dough over the pears and gently tuck the edges inside the edge of the pan. Careful, the pan is still hot. I find using a fork helps to ease the dough inside the edges of the pan.

Bake: Place the pan in the 375°F oven (on the baking sheet to catch any spillover) and reduce the heat to 350°F. Bake for 30 to 40 minutes until pastry is baked through and nicely browned. Remove from oven.

Invert into pie pan: Place a rimmed serving dish or a pyrex or ceramic pie dish over the pan. Wearing thick, well insulated oven mitts or potholders, using two hands to hold the dish firmly over the pan, flip them over, releasing the tarte tatin to the plate.
 
The caramel is hot and liquid-y and can easily spill, so take care and work quickly. Don't worry if some of the liquid spills out, just make sure to wear oven mitts (or long sleeves) and an apron to protect yourself as you do the flip.
Flip the tarte over  while the tarte tatin is still hot, that way the caramel will not make the tarte stick to the pan as you invert it. The pears will likely have moved a bit in the flip-over, so rearrange them with a fork (they're hot!) so they form an attractive pattern.
Let cool to room temperature before serving. Serve with a little vanilla ice cream or whipped cream.

"Very straight forward recipe! (I used my own pie crust recipe, so I can't speak to the crust) but the timing and technique for the caramel cooking and putting it all together were spot on! \r\nDon't wait for the caramel to brown on your entire pear situation - once the middle turned dark brown (about 25mins for me), I was good to go to take it off the heat and stick the crust over it - using a fork worked great to poke it under the sides (I sacrificed two dark\/blackened pear slices debating how much dark caramel to go for.) don't worry, the sides will brown up beautifully in the oven. Mine took about 35mins to turn golden brown in the oven, and man does it look and taste beautiful. \r\n10\/10 would recommend"

"Soooo nice and no too complicated to do. I didn't have candied ginger but it was very good!"

"Wonderful easy recipe, mine turned out perfect, am making another, thank you"

"After 30 minutes ithasn't carmelized and the pears are already done.  By the time it's baked it will be mush.  I think it would be better to carelize first and then add the pears.\r\nIf by some chance it does turn out well, I will write a new review. Very frustrated right now."

"Absolutely delicious and so easy! I added a touch of pear liquor when making the caramel sauce, but it doesn't need it."

Sherried Pears

water

sweet sherry

Peel, core and halve the pears. Toss them with the lemon juice.

Bring the water and sugar to a boil in a saucepan. When the sugar has dissolved, add the pears, lower the heat and simmer until the pears are just tender, about 10 minutes.

Drain the pears, transfer them to a shallow serving dish and pour the sherry over them. Turn them in the sherry once or twice. Serve the pears while they are still warm.

Salty, fried halloumi cubes are the star of this bright, lemony kale and brussels sprouts salad. Crispy, melty and squidgy all at once, they are delightfully textural. Though the kale and brussels sprouts mix can sit in the fridge for a few hours before serving, for best results, you should fry the halloumi just before you plan to eat.

Kale and Brussels Sprouts Salad With Pear and Halloumi

garlic clove

Kosher salt and black pepper

olive oil,

lemon juice (from 1 lemon)

brussels sprouts, trimmed and thinly sliced (about 2 cups)

Comice

halloumi,

almonds

Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.

Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.

Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.

Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.

Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.

Fall Fruit Galette recipe | Epicurious.com

fennel seeds (optional)

apples

apple cider vinegar

Extra-Flaky Pastry Dough

cream

spice mill

Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.

Autumn piccalilli with pear

cauliflower,

silverskin onion

courgette,

pears, cored, and cut as the courgettes

1.7l cider vinegar

fresh root ginger,

coriander seeds

tbsp brown or black mustard seeds

golden caster sugar

tbsp cornflour

tbsp English mustardpowder

turmeric

In a bowl, mix together the vegetables, pears and salt with 2 litres of cold water, then cover and leave overnight.

The next day, drain the brine from the vegetables, rinse briefly, then tip into a large saucepan with the vinegar, ginger, coriander seeds, mustard seeds and sugar. Bring to the boil and simmer for 8-10 mins until the veg is just tender but still with a little bite. Drain the vegetables, reserving the liquid, and set aside while you make the sweet mustard sauce.

In a large bowl, stir together the cornflour, mustard powder and turmeric, then gradually pour in the hot vinegar while whisking, until you have a lump-free, thin yellow sauce. Return it to the saucepan and bubble over a low heat, stirring constantly, for 4 mins until smooth and thickened. Stir in the veg and spoon into five sterilised 500ml jars while hot, then seal. Once cool, enjoy straight away, or store in a cool, dark cupboard for 2-3 months. Refrigerate once opened.

The best way to reheat leftover stuffing? Press it into a pan, cut it into cubes and fry it in oil until crisp. The exterior browns and caramelizes, while the inside remains tender and creamy, just like the best bread pudding. This trick works best with stuffing made from smaller pieces of bread, but even if you don’t end up with perfect cubes, they will still be delicious. Serve them warm, on top of a fresh, raw salad tossed in a tangy cranberry-mustard vinaigrette, with fried pepitas running throughout for even more crunch. If you use a homemade cranberry sauce for the dressing, you may want to sweeten it with a touch of honey.

Stuffing Panzanella With Cranberry Vinaigrette

leftover stuffing

pepitas (or another seed

olive oil

homemade, jarred or canned cranberry sauce

Dijon mustard

salt and black pepper

medium, ripe pear, halved lengthwise, cored and thinly sliced

Start the stuffing croutons: Using olive oil, grease a 9-by-5-inch loaf pan, then line it with parchment paper, covering the bottom and 2 long sides with one sheet, creasing into the corners to ensure a snug fit. If the stuffing is cold, warm in the microwave for 1 minute, or covered in 350-degree oven for 15 minutes.

Put the stuffing into the prepared loaf pan and press into a 1-inch layer using an offset spatula or the back of a spoon. Fold the parchment over, covering the top of the stuffing, and press firmly with your hands, tightly compacting the stuffing. If you have a second loaf pan of the same size, use that to pack down the stuffing and set something heavy on top — like a couple cans of beans — to weigh it down. Chill overnight.

Prepare the cranberry vinaigrette: In a medium nonstick or cast-iron skillet over medium heat, cook the pepitas in the 2 tablespoons olive oil, stirring frequently, until the seeds puff and lightly toast, 3 to 5 minutes. Remove from heat.

In a large bowl, whisk together the cranberry sauce, mustard, vinegar and a big pinch of kosher salt. Scrape in the pepitas and oil, and whisk to combine. Season the vinaigrette to taste with salt and pepper. Set aside.

Cook the stuffing croutons: To the same skillet, add 1 tablespoon olive oil and heat over medium-high. (The stuffing needs to be cooked hot and fast or it will stick and fall apart.) While the pan heats up, lift the stuffing out of the loaf pan and onto a cutting board. Cut the chilled stuffing into 1-inch cubes.

Add the stuffing cubes to the hot skillet and cook until crisp and golden brown underneath, 1 to 2 minutes. Using a spatula or 2 spoons, flip the cubes, which will have sucked up all the oil, then drizzle them with the remaining 1 tablespoon olive oil. Cook on the second side until browned, 1 to 2 minutes. (No need to fry on more than two sides; the croutons are delicate and could fall apart.) Remove pan from heat.

Add the shaved vegetables and pear to the large bowl with the vinaigrette and toss to coat. Add the tender greens and gently toss to combine. Divide the salad across plates, top with stuffing cubes and serve right away.

Caramelizing onions can be a lesson in patience, but you need to cook these onions for only half the usual time, just enough to break them down and turn them a light golden brown. Once cooked, they make up the bulk of the filling for these sandwiches. Folding the warm onions into the goat cheese softens the cheese, helping it glide easily over the bread. The cheese helps bind everything together, so nothing slips out while the sandwich is toasting in the pan. You can use apples or pears here; either adds some fresh crunch. Seasoned with woody thyme and zippy kalamata olives, this sandwich makes a hearty lunch, or a light supper paired with soup or salad.

Caramelized Onion, Apple And Goat Cheese Melts

olive oil, plus more as needed for frying

Vidalia onions, peeled, halved and thinly sliced

thyme leaves

red-pepper flakes

goat cheese (about 4 ounces)

kalamata olives (about 10 olives)

sourdough bread

Caramelized Onion, Apple and Goat Cheese Melts

Heat 2 tablespoons oil in a large nonstick skillet over medium. Add the onions and salt and cook, tossing frequently, until the onions turn creamy and golden, 15 to 18 minutes.

Add thyme and red-pepper flakes and stir for another 30 to 45 seconds until fragrant. Transfer the onions to a small bowl and stir in the goat cheese and olives.

Place 4 slices of bread on the counter and divide the onion mixture among them, spreading to the edges. Top with the apple or pear slices, then the remaining bread, pressing down gently to adhere.

Wipe the same skillet down with a paper towel, then add 1 to 2 teaspoons olive oil (or more as needed to coat the bottom of the pan) and heat over medium. Working in batches, if needed, add the sandwiches and cook 1 to 2 minutes per side, pressing them gently to compress them as they cook, until the bread is toasted and deeply golden brown. If working in batches, add more olive oil as needed and cook remaining sandwiches. Slice and serve.

Streusel Topped Pear And Blueberry Pie Recipe | Epicurious.Com

(1 stick) chilled unsalted butter, cut into 1/2-inch pieces

(or more) ice water

orange juice

blueberries

Walnut-Streusel Topping

My darkly decadent red cabbage is truly delicious with bold flavours that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring colour to your table.

Chorizo & pear red cabbage

chorizo

fennel seeds

red onion

red cabbage (1kg)

Pear & gorgonzola farfalle

150 g dried farfalle

g Gorgonzola cheese

radicchio

super-ripe pears

g unsalted walnut halves

A cross between a moist pear cake and the best oatmeal cookie you’ve ever had, these blondies will have kids and adults coming back for more.

Spiced Oat and Pear Blondies

⅓ cup cup all-purpose flour

⅓ cup cup old-fashioned oats

¼ cup cup (packed) dark brown sugar

¼ teaspoon tsp. kosher salt

unsalted butter, cut into ½” pieces

Nonstick vegetable oil spray

½ cup cup (1 stick) unsalted butter, cut into ½” pieces

tsp. kosher salt

brown sugar

tsp. vanilla extract

sugar (optional)

A cross between a moist pear cake and the best oatmeal cookie you’ve ever had, these blondies will have kids adults coming back for more.

Bon Appétit

Combine flour, oats, brown sugar, and salt in a medium bowl. Using your fingertips, rub in butter until moist crumbs form and no dry flour remains. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Preheat oven to 350°. Coat a 13x9x2” baking dish with nonstick spray; set aside. Stir butter in a medium saucepan over medium heat, swirling occasionally, until melted, deep golden brown, and dark brown bits form at the bottom of pan (do not burn), 7–8 minutes. Pour into a medium bowl; let brown butter cool slightly.

Whisk flour, oats, baking powder, cinnamon, and salt in a large bowl; set aside. Whisk brown sugar, eggs, and vanilla in another large bowl until mixture is smooth.

Slowly stream brown butter into brown sugar mixture, whisking constantly; whisk until well blended. Add pears to dry ingredients; toss to coat. Stir into brown sugar mixture (batter will be thick). Using a spatula, scrape batter into prepared pan. Smooth top. Scatter chilled topping over batter.

Bake blondie until golden brown, edges pull away from sides of pan, and a tester inserted into the center comes out almost clean, with a few moist crumbs attached, 30–35 minutes. Transfer to a wire rack and let blondie cool completely in pan.

Cut blondie into squares. Dust with powdered sugar just before serving, if desired.

Sourdough cobbler is just like a pie, only better! It is quick and simple to make with apples, pears, peaches or berries. See the section above for five of my favourite fruit combinations. The recipe includes a quick alternative for anyone who doesn't have a sourdough starter.

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