CHAI SPICED PEAR GALETTE
This galette is an unfussy freeform dessert that comes together without missing out on the flaky layers of a traditional pie. Aromatic chai spices and honey warm up the pear filling, making this dish soothing and cozy.
Provided by Food Network
Categories dessert
Time 3h35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the pie dough: Combine the flour and salt in a food processor. Add the butter cubes and yogurt and pulse until pea-size bits of butter remain.
- Add the vodka to the food processor and pulse until the dough pulls together. Do not over process.
- Remove the dough from the machine and form into 2 disks. Do not over knead, just barely bring the dough together. Flatten each disk and wrap tightly with plastic to rest and chill in the refrigerator for 1 hour minimum.
- Preheat the oven to 425 degrees F with a rack in the center.
- For the chai spice mix: In a small bowl, combine the cinnamon, cardamon, ginger, nutmeg and cloves. Mix to combine and set aside.
- In a small saucepot, combine the brown sugar, honey, lemon juice, vanilla paste, 1 tablespoon of the chai spice mix and 1/4 cup water and bring to a simmer over medium heat. When the sugar has completely dissolved, turn off the heat. Whisk until thoroughly combined. Set aside.
- When ready to use, pull 1 disk from the refrigerator (save the other disk for another use). Lightly flour the counter. Roll out the pie dough into a 1/4-inch-thick round. (Because the galette is freeform, the dough doesn't have to be exactly round.) Transfer the dough round to a parchment-lined baking sheet.
- Trim the top and bottom of each pear and cut in half lengthwise. Using a spoon or melon scooper, remove the core and seeds. Place the flat side of the pear on the cutting board and slice lengthwise into 1/4-inch-thick slices
- Place the pear slices on top of dough, overlapping slightly. Keep the filling flat and compact, leaving a 3-inch border on all sides so you can fold the edges over the filling.
- Drizzle enough syrup over the pears so they are all coated, but stop if the syrup is leaking out from under the fruit and onto the pastry. Fold the dough over the pears, overlapping where necessary and gently pressing to adhere the folds. Add more syrup to the center if desired.
- Transfer the sheet pan and galette to the refrigerator to chill for 20 minutes. In a small bowl, beat the egg with 1 tablespoon water to make an egg wash.
- Just before the galette is ready to go into the oven, sprinkle the exposed fruit with walnuts. Use a pastry brush to brush the pie dough with egg wash and sprinkle with turbinado sugar.
- Bake the galette on the center rack at 425 degrees F for 10 minutes, then lower the temperature to 350 degrees F and bake until the crust is golden brown and feels firm to the touch, about 20 minutes. Remove to a wire rack to cool completely.
- When completely cool and ready to serve, garnish with a drizzle of honey over the entire galette, crust and all.
GRILLED STONE FRUITS WITH BALSAMIC SYRUP
Get ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced by half., On a lightly oiled grill rack, grill peaches, nectarines and plums, covered, over medium heat or broil 4 in. from the heat until tender, 3-4 minutes on each side. , Slice fruits; arrange on a serving plate. Drizzle with sauce.
Nutrition Facts : Calories 114 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED FRUIT WITH SPICED CHAI SYRUP
A flavorful ending to a family cookout. Recipe source: Foodnetwork's Healthy Appetite with Ellie Krieger.
Provided by gailanng
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the syrup: In a small saucepan, boil 1/2 cup water. Turn off heat, add tea-bag and brew tea, leaving bag in the water until cool and tea is very dark. Remove tea-bag, squeezing out excess tea. Add honey and all of the spices. Bring liquid to a boil, then reduce heat and simmer 5 to 7 minutes, or until liquid has slightly reduced and you are left with 1 cup of liquid. Remove from heat and cool for half an hour. Using a fine-meshed sieve or tea brewer, strain out whole spices. Syrup should be thinner than honey, but still have body. This may be made in advance.
- For the bananas: Preheat grill or grill pan sprayed with cooking spray over medium-high heat. Slice bananas in half lengthwise. Grill fruit until slightly softened and light grill marks form, about 2 to 3 minutes per side. Place 2 banana halves on a dessert plate and drizzle with 2 tablespoons syrup.
Nutrition Facts : Calories 302, Fat 0.6, SaturatedFat 0.2, Sodium 7.2, Carbohydrate 80, Fiber 3.6, Sugar 66.7, Protein 1.6
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