Pear Galette With Mascarpone Food

GLUTEN-FREE PEAR AND MASCARPONE GALETTE

Steps:

• Pre-heat oven to 375°.
• On a sheet of parchment paper, roll out pie crust into a circle about 12" wide.
• Leaving a 2" border on all sides, spread mascarpone evenly over the pie crust.
• Cut pears into thin slices, removing and discarding the core. If pears have a thick, tougher skin, pare and discard the skin as well. If using thin-skinned pears (like Bartlett), I like to make this galette with the skins left on.
• Arrange pears evenly over the mascarpone.
• Drizzle honey over the mascarpone and pear slices, then sprinkle with almond slices and cardamom.
• Working your way around the circle, bring bare edges of pie crust up to just overlap the edge of the mascarpone and pear slices. Using the parchment paper to help lift each section of pie crust can really help keep a delicate crust from breaking as you're doing this.
• Using the parchment paper, slide the galette onto a rimmed baking sheet (or pizza stone), and bake until pears are soft and pie crust is golden brown - about 35 minutes.
• Let cool slightly and enjoy!

PEAR MASCARPONE GALETTE

Steps:

• Slice pears into 3/4 inch slices
• Add spices to sliced pears and set to the side
• Roll out both sheets of pre-packaged dough to make one large sheet
• Place dough onto a large sheet pan
• Spread mascarpone evenly across the dough, leave about 2 inches of space around the edges
• Place pears in the center of rolled out dough
• Flip edges towards the pear filled center to create a wall for the filling
• Brush dough with egg wash
• Sprinkle with pecans, raw sugar, and cinnamon and nutmeg
• Bake at 400 degrees for 40 minutes, or until crust is golden brown
• Let galette cool for about 5 minutes
• Top with vanilla ice cream and enjoy
• Done

3-INGREDIENT CARAMEL-PEAR GALETTE

Steps:

• Preheat oven to 375°F. Unroll pie crust onto a piece of parchment, then roll out to a 13"-diameter circle. Transfer dough on parchment to a rimmed baking sheet.
• Toss pears, salt, and 1/2 cup caramel sauce in a medium bowl until pears are coated. Arrange pears over crust, leaving a 1 1/2" border, piling them up as you go. Pour any caramel sauce left in bowl over pears.
• Fold crust up and over edges, overlapping as needed. Bake galette until crust is golden brown and filling is bubbling, 55-60 minutes. Whisk remaining 1 Tbsp. caramel and 1 Tbsp. hot water in a small bowl and brush over pears with a pastry brush. Let cool at least 15 minutes before cutting.

CARAMELIZED PEARS WITH MASCARPONE

Steps:

• First mix mascarpone and sugar 2 ours before serving so sugar san join with mascarpone. Put it in cold place.
• Roughly ground almonds and dry fry them until brownish.
• Take a 24cm large heavy pan (preferably Teflon) and add honey, butter cardamom, cinnamon and inside "flesh" from vanilla (or package of bourbon vanilla sugar) and let it melt and join.
• Peal the pears, cut in half and remove seeds.
• Sauté the pears 8-10 minutes, turning them from time to time.
• When ready, put some mascarpone on a plate, put half a pear on it, cover with caramelized spiced honey and cover with roughly grounded fried almonds (or pistachio).

PEAR GALETTE

Steps:

• Line a baking sheet with parchment paper or a nonstick baking mat.
• Sprinkle work surface with flour. Roll out dough to a 14-inch round, about 1/4-inch thick. Transfer dough to prepared baking sheet and refrigerate until ready to use, up to 1 hour.
• In a small bowl, mix together cornstarch, sugar and salt. In a large bowl gently toss together pears and cornstarch mixture until evenly coated. Mound pear mixture on top of dough, leaving a 4-inch border all the way around. Fold dough over pear mixture, overlapping where necessary and gently pressing to adhere the folds. Transfer galette to refrigerator and let chill, 20 to 30 minutes
• Meanwhile, preheat oven to 400 degrees. In a small bowl, beat egg. Brush edges of dough with egg, and sprinkle edges with sanding sugar. Dot top of galette with butter. Transfer to oven and bake until crust is golden brown and juices are bubbling, about 1 hour.
• Meanwhile, place apricot jam in a small saucepan over medium heat. Cook until heated through; strain through a mesh sieve set over a bowl. Remove baking sheet from oven and transfer to a wire rack; brush heated jam over pears. Let cool briefly before serving warm or at room temperature.

SUGAR SPICE PEAR GALETTE RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• In a small bowl, combine the sugar, cinnamon, cardamom, nutmeg, ginger, and cloves.
• On a cutting board, cut the pears lengthwise in 2 halves, removing the cores. Slice into ¹⁄₁₆-inch (1 mm) thick slices. Slice all the way through, but keep the pear halves together.
• Lay the pie crust on the prepared baking sheet and arrange the pear halves on top, separating the slices to cover the center of the crust, leaving a 1-inch (2 cm) border around the edge.
• Sprinkle the sugar spice mix over and between the pear slices.
• Fold the edge of the crust over the pears.
• Beat the egg in a small bowl, then brush over the crust. Sprinkle coarse sugar on top of the egg wash.
• Bake for 25 minutes, or until the crust is golden brown.
• Serve warm, with ice cream if desired.
• Enjoy.

PEAR GALETTE WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ricotta cheese, mascarpone cheese, confectioners' sugar, and vanilla extract in a bowl. Place in the refrigerator.
• Place pears, cornstarch, lemon juice, brown sugar, cloves, and cinnamon into a bowl; mix well.
• Place thawed puff pastry sheet into the bottom of an 11-inch tart pan. Spoon cheese mixture onto pastry and spread evenly. Arrange spiced pear mixture on top of the cheese mixture.
• Bake in the preheated oven until golden brown, about 45 minutes.

PEAR GRATIN WITH MASCARPONE CUSTARD

Steps:

• To make the custard, heat the milk in a heavy saucepan until it is almost boiling. In a separate bowl, beat egg yolks until they are light and pale-colored. Beat sugar into the yolks, tablespoon by tablespoon. Add flour and beat until smooth. Add heated milk to the yolk mixture in a slow stream, beating constantly. Beat until smooth. Return the mixture to the saucepan and cook, stirring constantly, until mixture comes to a boil. Boil for 2 minutes. Remove from heat and chill.
• When the mixture is thoroughly chilled, remove from refrigerator and whisk until smooth. Fold the mascarpone into the mixture. In a separate bowl, beat the cream until medium-stiff and fold into the custard mixture. Stir in vanilla and chill until ready to use.
• To make the gratin, preheat the oven to 450 degrees. Melt the butter in a large cast-iron skillet over medium heat. Add sugar and stir constantly until a golden brown caramel develops. Remove from heat.
• Arrange the pear halves, cut side down, on top of the caramel and scatter minced ginger, if desired, over the pears. Cover the pears with foil and bake for 15 minutes or until tender when pierced with a skewer.
• Place two pear halves in each of six individual gratin dishes. Divide the caramel among the dishes. Pour about 1 cup of custard into each gratin dish, covering the pears. Place the gratin dishes on a baking sheet for easier handling and bake for 5 minutes. Remove from oven.
• Change the oven setting to broil. Place gratins on the upper rack of the oven and broil carefully until the custard bubbles and browns, about 1 1/2 minutes. Watch very carefully; do not burn.

SPICED PEARS WITH CHOCOLATE MASCARPONE

Steps:

• To make the spiced pears: In a large non-aluminum saucepan combine the wine, sugar, vanilla bean, lemon zest and orange peels. Tie the cloves, bay leaves, peppercorns and thyme in a piece of cheesecloth; add to the pan with nutmeg, mace, cardamom and cinnamon stick. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
• Peel pears and cut in half length-wise. Add the pears to the liquid, cover and reduce heat to medium-low. Gently cook about 5 to 15 minutes, or until almost tender. Remove from the heat and let sit covered 5 minutes.
• Remove the pears from the syrup and allow to cool to room temperature on a wire rack. Chill the syrup on ice; when completely cooled, add the pears, cover and refrigerate for 4 hours or overnight.
• To make the chocolate mascarpone: Melt chocolate in microwave or in top of double-boiler over boiling water. Cool slightly. Whip the mascarpone with the powdered sugar until smooth. Add the melted chocolate and rum, whisking well. Refrigerate until chilled. Spoon into a pastry bag fitted with star tip and set aside.
• Preheat oven to 450-degrees F. Remove the pears from the syrup and drain. With teaspoon or melon baller, carefully hollow out the pears, removing the core. Place the pears in an oven proof skillet large enough to hold all 8 halves. Brush with melted butter.
• Bake in the preheated oven for 5 minutes or until barely heated through. Remove the skillet and carefully turn pears over in the hot butter. Transfer 2 halves to each warm serving plates and fill each half pear with chocolate mascarpone. Sprinkle with walnuts. Serve immediately with biscotti.