Fall Pear Galette

For a fitting end to a hearty autumn meal, serve this free-form tart featuring pears, cheddar, and caramel. You can make the galette a day ahead, but drizzle the caramel over it just an hour or 2 before you serve it.

Yield 8 servings
Ingredients

* Galette:
* Cooking spray
* 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
* 1/2 cup (2 ounces) shredded aged sharp Cheddar cheese
* 5 ripe Bartlett or D'Anjou pears, peeled, cored, and cut into 1-inch slices
* 1 tablespoon lemon juice
* 1/8 teaspoon ground nutmeg
* 1/4 cup packed brown sugar
* 3 tablespoons all-purpose flour
*

Caramel:
* 1/3 cup granulated sugar

Preparation

Preheat oven to 400°.

To prepare galette, line a jelly roll pan with foil, and coat foil with cooking spray. Roll dough into an 11-inch circle; place on baking sheet. Sprinkle crust with cheese, leaving a 1-inch border.

Combine pears, juice, and nutmeg in a large bowl; toss well. Add brown sugar and flour; toss gently. Arrange fruit on dough leaving a 2-inch border. (Pears will be piled high on dough.) Fold edges of dough toward center, pressing gently to seal (dough will only partially cover pears). Bake at 400° for 30 minutes or until crust is lightly browned (filling may leak slightly during cooking). Cool galette on a wire rack.

To prepare caramel, heat granulated sugar in a small heavy saucepan over medium heat until sugar dissolves, stirring as needed to dissolve sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat. Drizzle over galette.

Nutritional Information

Calories:292 (30% from fat)
Fat:9.7g (sat 4.3g,mono 0.1g,poly 0.1g)
Protein:4g
Carbohydrate:50g
Fiber:3g
Cholesterol:12mg
Iron:0.6mg
Sodium:146mg
Calcium:71mg

Jill Daniel, Cooking Light, OCTOBER 2003

Ginger-Pear Preserves

A jar of these preserves is nice for neighbors, friends, and coworkers. Package this with a pretty spreader. Serve on English muffins, crackers, or as a condiment for baked ham.

Yield 4 cups (serving size: 1 tablespoon)
Ingredients

* 6 cups cubed ripe Bosc or Bartlett pear (about 1 3/4 pounds)
* 3/4 cup chopped seeded lemon (1 large)
* 1/4 cup pear-flavored liqueur
* 1 to 2 tablespoons grated peeled fresh ginger
* 4 cups sugar
* 1/2 cup water

Preparation

Combine first 4 ingredients in a large saucepan. Stir in sugar and water; bring to a boil. Reduce heat, and simmer 15 minutes. Remove from heat; cover and let stand 12 hours (do not refrigerate).

Bring to a boil, uncovered, over high heat. Reduce heat, and simmer 1 hour and 15 minutes or until thick, stirring occasionally. Place 1 cup preserves into each of 4 sterilized (8-ounce) jars. Cover with lids, and cool upside down on a wire rack. Chill.

Note: Preserves will keep in the refrigerator for up to six weeks.

Nutritional Information

Calories:51 (0.0% from fat)
Fat:0.0g (sat 0.0g,mono 0.0g,poly 0.0g)
Protein:0.1g
Carbohydrate:13.1g
Fiber:0.3g
Cholesterol:0.0mg
Iron:0.0mg
Sodium:1mg
Calcium:2mg

Judith Choate, Cooking Light, NOVEMBER 2005