Est. 2011

November 15, 2017

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Spiced Pear Galette And Maple Whipped Cream With Paluzzi Moscato d’Asti

In partnership with ALDI, today I’m sharing a recipe for a Spiced Pear Galette with Maple Whipped Cream, paired with a delectable and affordable (only $6.99 a bottle!) wine, Paluzzi Moscato d’Asti. Pears are one of the most beautiful fruits for a galette, and I will be serving a few of these at our Thanksgiving dinner with Joe’s family later this month, along with the Moscato. This wine was given a gold metal and 92 point rating from the Beverage Testing Institute. It’s a perfectly juicy & fruity wine that is delicious on its own or with this pear galette. Find the ALDI nearest you here, so you can pick up a few bottles of Paluzzi Moscato d’Asti; I highly recommend it for ALL your holiday parties this month and next!

I’m so thankful for the rustic galette. Also known as the lazy person’s pie. Or the unskilled person’s pie. Ha, they’re not necessarily called this by anyone but me, but I’ve always struggled with pie-making. Rolling out a perfectly round and intact pie crust or neatly crimping the rim have never been strengths of mine, so when galettes became wildly popular several years ago (and remained popular), I was oh-so-thankful. I love how the galette’s imperfections and rusticity are embraced and even welcomed.

In my opinion, galettes are just as tasty and usually more beautiful than a pie, and this galette is no exception. The caramelization of each part of the filling even gives it an edge on most pies. It’s simple, beautiful, and a bit surprising. I love garnishing with fresh lemon thyme leaves, which are the perfect accompaniment to pears.  I typically just make whipped cream and keep it plain, but when you add a few simple ingredients like vanilla, maple syrup, and some spices, it really elevates the simple, rustic galette.

Spiced Pear Galette And Maple Whipped Cream With Paluzzi Moscato d’Asti
serves: 6
prep time: 20 minutes, plus 60 minutes for dough to chill
cook time: about 30 minutes

Ingredients
For the crust, I followed Four & Twenty Blackbirds’All-Butter Pie Crust recipe
1 1/2 cups Baker’s Corner Unbleached All Purpose Flour
1/2 tsp kosher salt
1 1/2 tsp Baker’s Corner Granulated Sugar
1/4 lb (1 stick) frozen Countryside Creamery Unsalted Butter, grated with a box grater
1/2 cup cold water
2 tbsp SimplyNature Organic Apple Cider Vinegar
1/2 cup ice

For the filling
4 medium pears, cut in half and then sliced, keeping halves together at the very top near the stem
4 tbsp Countryside Creamery Unsalted Butter, melted
3 tbsp Specially Selected 100% Pure Maple Syrup
1 tbsp Baker’s Corner Cornstarch
1/2 tsp Stonemill Ground Cinnamon
1/4 tsp cardamom
Juice from 1/4 lemon
1 SimplyNature Organic Cage Free egg, beaten with a splash of water, for the crust
Sprig of fresh lemon thyme, for garnish

For the whipped cream
1 cup Countryside Creamery Heavy Whipping Cream
1 tbsp Specially Selected 100% Pure Maple Syrup
1/4 tsp Stonemill Ground Cinnamon
1/8 tsp Stonemill Pure Vanilla Extract
Dash cardamom

Directions
For the crust
For complete instructions, head over to Four & Twenty Blackbirds’ recipe; the only thing I did differently was grate the butter instead of cutting into 1/2-inch pieces. This way, when you add it to your flour mixture, you almost immediately have pea-sized chunks.

Once you’ve refrigerated your dough for at least 1 hour, pull it out of the refrigerator and let it sit for 10 minutes. Unwrap, and roll out on a lightly floured piece of parchment paper. Once rolled to about 12 inches in diameter, put aside and make filling.

For the filling
Preheat oven to 425 degrees F.

Slice pears in half, then into slices, keeping the halves together at the very top of the stem end (see photos above). Arrange on rolled-out crust, fanning out the slices, and leaving about 1 1/2 inches around the edges.

Melt butter in a small saucepan, then add maple syrup. In a small bowl, whisk together cornstarch, cinnamon, and cardamom, then mix thoroughly with butter mixture.

Fold edges of crust over onto pears, then drizzle pears with butter and spice mixture. Then drizzle juice from 1/4 lemon. Brush exposed crust with egg and water mixture.

Carefully place galette on baking sheet, lifting by the parchment paper. Bake in preheated oven for about 25-30 minutes, or until crust is nicely browned and pears are cooked through. Remove from oven and garnish with whipped cream and a handful of fresh lemon thyme leaves.

For the whipped cream
Whip cream using a hand mixer. When soft peaks form, add vanilla, syrup, and spices. Whip again until stiff peaks form.

Enjoy with a nice cold glass of Paluzzi Moscato d’Asti.

Sponsor Note: Although this post was sponsored by ALDI, all content, words, and ideas are my own. Thanks for supporting the partnerships that help keep this blog running. 

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