MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ginger Pear Galette
Categories: Pastry, Fruits, Herbs, Citrus
Yield: 8 Servings

1/2 pk (1 sheet) frozen puff
- pastry
1 Slightly beaten egg white
2 tb All-purpose flour
2 tb Granulated sugar
2 tb Brown sugar
1 tb Fine chopped crystallized
- ginger
1 ts Fine shredded lemon peel
2 tb Butter
3 lg Pears; halved, cored, peeled
- thin sliced
Whipped cream (opt)
Crystallized ginger (opt)

Thaw puff pastry according to package directions. On a
lightly floured surface, roll out pastry to a 14" x 11"
rectangle. Trim to a 12" x 10" rectangle. Place on a
parchment-lined baking sheet. Prick pastry with a fork.
Build up the sides slightly by folding in about 1/2"
of pastry on edges. Brush edges with egg white. Crimp or
decorate edges with cutouts from pastry trimmings. Brush
again with egg white.

In a small mixing bowl stir together flour, granulated
sugar, brown sugar, 1 tablespoon ginger, and lemon peel.
Cut in margarine or butter until pieces are the size of
small peas. Sprinkle half of the ginger mixture over
pastry. Arrange pear slices on top, overlapping slightly.
Sprinkle with the remaining ginger mixture.

Bake, uncovered, in a 400ºF/205ºC oven for 18 to 20
minutes or until pastry is golden and pears are tender.
Serve warm. If desired, top each serving with whipped
cream and additional crystallized ginger.

Makes: 8 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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