Pear-Cranberry Galette & Maple Ginger Glaze

What are your “Christmas flavors”? Is there anything your family used to make or buy that just tastes like Christmas? For me, it’s spiced pears.

Every Christmas dinner my grandmother used to make a cold, spiced pear soup as our appetizer. I used to hate it when I was little because of the pear strings that always lurk beneath the calm, nutmeg-sprinkled surface. But now I just love it and it marks the Christmas flavors for me.

When I was trying to come up with a great Christmas dessert, I knew I had to make a galette. I’ve loved making these recently because it’s all the satisfaction of a pie without as much of the crust stress.

In order to cut out that crust stress even more, just grab the frozen, pre-made pie crusts from Trader Joe’s. It’s on our list of Christmas TJ faves over here. I’m really picky about pie crust, but Y’ALL. These are delicious. I suggest rolling these out a little more until they’re quite a bit thinner, as they’re VERY thick the way they come and that takes away from the filling.

Filling:

  • 6 small Bartlett pears, peeled & chopped
  • 1/2 C fresh cranberries, halved
  • 2 Tbls honey, slightly heated
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 2 tsp lemon juice

I TJ pie crust, rolled out until it’s 1/8″ thick (ish).

Maple-ginger glaze:

  • 1/3 C maple syrup
  • 1/2 tsp grated fresh ginger

All right, you found me out. It’s not a glaze, but it’s delicious. I just didn’t know what else to call it.

Preheat the oven to 350. Mix together all the filling ingredients. Since the ripe pears are very delicate and you don’t want the filling to be total mush, heat up the honey a little until it’s quite liquid. Mix gently with a spoon until all fruit is covered in the honey + spices.

Put the maple syrup and ginger in a small bowl and microwave it for 20 seconds.

Seriously. Microwave it.

Place the rolled-out dough either in a pie dish or on a lipped baking sheet, lined with parchment paper. The fruit will cook down and probably spill out of the dough, so make sure you’ve got something with a lip on it. The parchment paper will make sure that even though the galette is surrounded by sticky fruit liquid, you’ll still be able to get it off the baking dish.

Place your fruit filling into the center of the pie crust until you have 1″ to 1 ½” of dough all around. You may have some filling leftover! Pull the edges of the dough up around the filling and pleat it like you’re recovering a chair.

Bake it on 350 until the filling is bubbling and the crust is starting to brown. Brush it with butter and leave it for another 3-5 minutes until the crust is golden brown. Take it out of the oven and let it sit until it’s slightly cooled. Then you can take it out of the baking dish and plate it.

Drizzle the maple-ginger glaze over it and serve!

Serves: 4 (or like just you, but like I’m not gonna tell you how to live)

Egészségedre!

Hannah

 

 

 

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