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Asian Pear Galette
Crafted by Angelica Bonisese and Jennifer Beam, students in Cedar Crest College’s Nutrition & Dietetics program, this gorgeous galette features Subarashii Kudamono Asian Pears poached in sweet red wine and folded into a whole wheat crust. With chopped walnuts and a hint of spice, it’s a gently elegant dessert—flaky, fragrant, and perfect for sharing.
Makes 15–20 servings.
Ingredients
Crust
1 ¼ cup of whole wheat flour
½ tsp. salt
½ tsp. sugar of choice
¼ tsp. nutmeg (optional)
⅓ lb. of butter (cold) or 1 stick plus 2 Tbsp.
4 Tbsp. of ice water
*Egg wash - beat 1 egg and 2 Tbsp. of water together
*Course sugar ⅛ cup (enough to sprinkle on the crust before baking)
Filling
1 (750 ml or about 3 cups) concord sweet red wine
4 large [seasonal_product_link link_text="Subarashii Kudamono Asian pears"] (EliSan if available), washed, peeled, quartered, seeded
¼ cup walnuts, chopped
4 Tbsp. cornstarch
¾ cup granulated sugar of choice
Preparation
Crust
- Add all dry ingredients in a large mixing bowl (flour, sugar, salt, nutmeg).
- Incorporate the cold butter. If the butter is kept frozen, it will allow for more time to work with it. The butter can be chopped into cubes or grated. If butter is grated, it is important to freeze the butter ahead of time. Grating the butter will make it easier to mix by hand, but be cautious not to over mix dough.
- You want lumps of butter in the flour - this will help create a flaky crust. The consistency should be pebbly. This should be done quickly to make sure the butter does not get too warm.
- Next, add the ice water slowly. You want the consistency of the dough to just pull together. You
may not need to use all of the water. - Wrap the dough in plastic wrap and refrigerate for at least one hour.
Filling
NOTE: Preheat oven to 350℉.
- Add wine to a pot large enough to hold Asian pears but allow wine to mostly cover the
pears. Bring wine to a boil; reduce heat to simmer. While wine simmers, prepare the pears by peeling, quartering, and seeding. This allows for the flavor to be fully incorporated into the pears. - Add pears to simmering wine, poach for 10 minutes. It is best to poach pears in batches to
ensure full flavor absorption. - With a slotted spoon, remove the pears and let them cool. To speed cooling, place them in a
bowl, cover, and refrigerate them. - Slice the pears to desired size, making them similar in thickness. Place them in a bowl.
- In two separate bowls; mix together all dry ingredients for the filling in one and in the
second add the sliced poached Asian Pears.
**It is important to wait to mix your pears with the dry ingredients until the dough is rolled out
and ready to be assembled.
Assembling & Baking the Galette
- Once the dough is chilled, roll out dough 1/4 inch thick and 12 inches around.
- Add filling to the center, leaving about 2 inches of dough surrounding the filling.
- Gently fold the dough to cover just the edge of the filling - allow for the filling in the center
to be showing. Brush on the egg wash in-between folds to secure the dough together. - Do a quick egg wash (brushing) on the top of the dough and sprinkle course sugar on top.
- Bake on a sheet pan at 350℉ for 40-60 minutes.
- The dough should be slightly browned and the pears should be softer, but with a bite.
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