August in the South is hot, hot, hot!!! In addition to melons, peaches, and berries, Asian pears ripen just in time. In addition to their crisp and crunchy texture, these pears are juicy and loaded with about 90% water. They also contain natural sources of electrolytes, vitamins, minerals, and dietary fiber. Because of their firm texture Asian pears hold up to the high heat of baking. This minimalist pie makes the most of the taste and texture of these summer pears. Cardamom whipping cream takes this treat to another level.
Nutritional information for Asian Pears
Asian Pear Galette
Makes one 13-inch galette
Ingredients:
For the dough:
1/2 cup all purpose flour, plus more for rolling out the dough
1/2 cup whole wheat flour
5 Tablespoons granulated sugar, divided for the dough and whipping cream
1/2 teaspoon kosher salt
7 Tablespoons European butter (Kerry Gold), very cold, cut into small pieces
1 Tablespoon rice vinegar
2 Tablespoons ice water, or as needed
For the filling and assembly:
1 Asian pear (3/4 to 1 pound), halved, cored, and thinly sliced into half moons
3 Tablespoons dark brown sugar, divided for the filling and crust
1 teaspoon vanilla extract, divided for the filling and whipping cream
Zest of one lemon
1 Tablespoon lemon juice (about 1/2 lemon)
1 pinch kosher salt
1Tablespoon heavy cream plus 1 cup, divided for the crust and whipping cream
1 Tablespoon turbinado sugar for the crust
1/2 teaspoon ground cardamom for the whipping cream
Instructions:
- In a bowl, mix together the flours, sugar, and salt until combined. Add the butter. Using a pastry cutter or fingers, combine the butter into the flour until you have a course meal with pea-sized pieces. Add the vinegar and iced water until the dough comes together in a ball. Form into a disk, wrapped in plastic wrap, and cooled in the refrigerator for 2 hours or overnight.
- When ready to cook, heat the oven to 400 degrees F. Slice the pear and toss with the brown sugar, vanilla, lemon zest, juice, and salt. Dust a working surface with flour and roll the dough into a round, about 1/8 inch thick and 13 inches diameter. Transfer to a parchment lined sheet pan. Arrange the pears in the center like a pinwheel. Fold over the edges of the dough to make a 1 to 2 inch border. Pour the juices from the pears over the fruit in the center. Sprinkle 1 Tablespoon of brown sugar over the fruit. Brush the crust with1 Tablespoon of cream and sprinkle with turbinado sugar. Bake for 35 to 45 minutes or until the crust has browned and the filling is bubbling. Let sit to cool until just warm.
- For the cardamom whipping cream: Whip 1 cup of cream with 2 Tablespoons granulated sugar, 1/2 teaspoon vanilla and ½ teaspoon cardamom to your desired texture. Top each serving.
Adapted from www.food52.com
