When a box from Harry & David arrives at the front door, we know that it is full of delicious pears from a thoughtful Maine friend. As soon as the box is opened, the hubby starts right in slicing one to enjoy.
What I like about pears is their versatility. They can be used in a salad, roasted with vegetables, poached for a simple dessert, served with warm Brie as an appetizer. Heck, I even use them in my morning smoothie.
As many ways as I have used pears, I’ve not tried them in a galette. In a crust filled to the brim with fruit, it is one of my favorite desserts. So, I thought, there’s no better time than now to try one with pears.
Three pears were peeled, cored, coarsely chopped and piled into the middle of a pie crust. Pears have such a natural sweetness I added no sugar but to add a little zip they were sprinkled with ground ginger, craisins and some lemon zest.
With ingredients in place, the edges of the pie crust were crimped and folded over the fruit. To finish it off, I made a crumb topping of butter, flour, sugar and ginger.
With fingers crossed for a good outcome, the galette was popped into the oven and cooked for about 25 minutes, time enough for the crust to brown nicely.
Simple enough, and there wasn’t so much as a crumb left. While this one was guesswork, it proved that you can improvise and come out OK. Sometimes making it up as you go along yields good results and adds a bit of fun to everyday cooking.