Tea Poached Pear And Cheddar Galette Food

PEARS POACHED IN GREEN TEA

Steps:

• Place tea in a glass measuring cup or a teapot. Bring 2 cups water to a simmer, and pour over tea. Steep for 4 minutes.
• Strain tea into a medium pot. Stir in sugar, grapefruit zest, and remaining 1 cup water. Gently simmer, stirring, until sugar has dissolved, about 2 minutes.
• Add grapefruit juice and pears to pot. Cook, adjusting heat so that steam rises from surface but no bubbles appear, until pears are slightly translucent and just tender, 12 to 15 minutes. Using a slotted spoon, divide pears among 4 dishes, and let cool slightly.
• Return liquid to a gentle simmer. Cook until slightly reduced, about 5 minutes. Pour over pears. Serve warm, at room temperature, or chilled. Pears can be refrigerated in syrup for up to 2 days.

SPICED TEA POACHED PEARS

Steps:

• In a Dutch oven, combine the water, brown sugar, cranberry sauce and honey. Bring to a boil. Remove from the heat; add tea bags. Cover and steep for 5-8 minutes., Meanwhile, core pears from bottom, leaving stems intact. Peel pears; cut a thin slice from bottom to level if necessary. Remove and discard tea bags. Add pears to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pears are tender. Remove pears with a slotted spoon and keep warm., In a small saucepan, bring 2 cups tea mixture to a boil; cook until liquid is reduced to 1/2 cup, about 20 minutes., In a small bowl, combine the creme fraiche, confectioners' sugar and orange zest. Place pears on dessert plates. Drizzle with syrup and serve with sauce.

POACHED PEARS IN SPICED TEA

Steps:

• Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender - poke them with a skewer or the tip of a knife.
• Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.

CHAI SPICED PEAR GALETTE

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.