Spiced Caramel Pear Galette with Walnuts and Cranberries
This galette combines fall flavors with a presentation that is perfect for company. The best part is how easy it is to make. Ripe pears, walnuts and cranberries are drizzled in a luscious spiced caramel sauce. All wrapped in buttery pie dough. Then, baked until golden brown.
“The best part is how easy it is to make”
Galette may sound fancy and French but really it is a rustic (read easy) free form tart. All the flavors of pie with out the fuss. Cutting the pears into fans add for a great presentations but if you don’t have the patience or time to cut the pears into fans, you can simply slice them. Dried cranberries can also be used instead of fresh but I prefer the tartness you get from fresh. Sprinkling the crust of the galette with raw sugar adds a wonderful color and crunch but you can replace it with granulated sugar.
When baked the caramel the the juice from the pears comes together to make a wonderful sauce. Make sure to let the galette cool before slicing or that sauce will run.
Spiced Caramel Pear Galette with Walnuts and Cranberries
1/2 package prepared pie dough (1 circle)
3 medium bosc pears; ripe but firm
1/3 cup walnuts halves and pieces
1/2 cup fresh cranberries
1/2 cup granulated sugar
1 tablespoon light corn syrup
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon vanilla bean paste
1 tablespoon dark rum (optional)
1/4 cup heavy cream
2 tablespoons unsalted butter
*egg white and raw sugar for sprinkling on crust
Preheat the oven to 425 degree F and line a cookie sheet with parchment paper or a silicone mat.
Gently roll out the pie crust dough circle until it is roughly 13 inch. Then, chill dough while you prepare the remaining ingredients.
Halve the pears lengthwise, remove the stems and remove the core with a melon baller or spoon. Cut the pear halves into fans by placing the pears cut side down on the cutting board and slicing into thin slices leaving 1/2- 1/4 inch of the stem side intact. Leave the pears slice side down while you prepare the caramel to prevent browning.
In a small sauce pan over medium heat, bring the sugar, water, and corn syrup to a boil. Continue to boil until the sugar reaches a nice caramel color. I like to bring my caramel to a dark amber color almost to the brink of burning. It takes some practice to find the perfect color but is the key to a great flavorful caramel. Immediately remove the sugar from the heat when it reaches that color. Then, add in the salt, cinnamon, vanilla bean pasta, rum, cream and butter. This will cause the caramel to vigorously boil so be aware. Stir the caramel until the butter is melted and the cream is incorporated.
Gently press down on the pear slices to form a fan. Arrange the pear fan in the middle of the pie dough circle. Sprinkle with walnuts and cranberries and drizzle with caramel sauce.
Fold and pleat the uncovered dough over the edge to form a crust. Pull the side up as far a possible to prevent leaks.
Brush the pie crust with egg white and sprinkle with raw sugar. Then, place in the preheated oven and bake for 25-30 minutes until golden brown.
Let cool completely before serving.
