Best Poached Pear Galettes Recipes

POACHED PEAR GALETTES

Steps:

• Peel the pears, leaving the stems in place, cut in half lengthways and remove cores. Combine juice, syrup, sugar and cinnamon stick in a small saucepan, stir over low heat until sugar has dissolved. Add pears ans simmer covered for 15 minutes or until tender, turning once during poaching. Cool the pears in the syrup, and discard the cinnamon.Place the pears on a chopping board cut side down, cut each pear in half lengthways on a slight angle into 6 even slices, leaving the stem still attached. Using an 11cm cutter, cut 6 rounds of pastry and place onto a greased tray, place the pear on top of the pastry, cook at 200 degrees for 10 mins or until pastry is lightly browned. Pour reserved syrup into a pan and stir in arrowroot over medium heat until it starts to boil. Serve warm or cold with ice-cream and drizzle syrup over the pears.

POACHED PEAR GALETTES

Steps:

• MethodMake the pastry and chill for 30 minutes in the fridge. You can watch how to make Quick Flaky Pastry in our Cookery School Video on the right. Meanwhile, find a lidded saucepan that will fit the pears comfortably, laying them in the pan on their sides.Now mix the wine with the sugar and pour this over the pears, then add the cinnamon stick and vanilla pod. Put the lid on the pan and gently simmer the pears for 45 minutes, until tender when tested with a skewer. Turn them over halfway through the cooking time so the other half sits in the wine and they colour evenly. Towards the end of the cooking time, pre-heat the oven to gas mark 7, 425°F (220°C). Then roll the pastry out on a lightly floured surface to 1/8 inch (3 mm) thick and cut it into six 4 inch (10 cm) circles, then arrange them on the baking sheets. Now lift the pears from the liquid and halve them by first making a slit in the stalk as you press it on to a flat surface. Then stand each pear upright and cut through the split stalk, halve the pears and remove the cores. Now you need to slice each half into a fan, so take a sharp knife and, starting from the top of the stalk end, about ½ inch (1 cm) in, slice the pear downwards and at a slight angle so you end up with the slices of pear fanning out but still attached to the stalk. Now place each half pear on to a pastry base and fan it out, then place the baking sheets in the oven for 10-12 minutes, one on the top shelf, the other on the next one down, swapping them over halfway through the cooking time. Meanwhile, you need to reduce the poaching liquid, so first remove the cinnamon stick and vanilla pod, then place the saucepan over a high heat and let it bubble for about 5 minutes. Then, in a cup, mix the arrowroot with a little cold water until you have a smooth paste, then add this to the saucepan, whisking with a balloon whisk all the time. This will thicken the sauce slightly, then remove it from the heat and leave it to cool. When the tarts are ready, remove them from the oven. Serve hot or cold but, just before serving, pour a little of the syrup over each tart to give them a pretty glaze.