Finished poached pear galette on a cooling rack on a wood table.

Red Wine Poached Pear Galette

Name: Red Wine Poached Pear Galette Recipe
Prep time: 50 min
Cook time: 2 h
Yield: 8-10 Servings
Cuisine: Desserts
Ingredients: For the Pears:; 1 (750-ml) bottle Full-bodied Red Wine; 1 cup Water; 3/4 cup Sugar; 2 whole Star Anise; 1 stick Cinnamon, about 4-inches; 5 firm Bartlett, Anjou or Bosc pears, peeled, halved, stem and seeds removed; For Galette:; Flour for dusting board; Store-bought or Homemade Pie Dough for a 9-inch Pie; 4 oz Dark Chocolate, finely chopped; 4 tbsp Unsalted Butter, cut into small pieces; Egg wash (1 egg + 1 tbsp water, lightly beaten); 1 - 2 tbsp Turbinado Sugar; Additional Items:; Pizza Stone; Pizza Peel or Rimless Cookie Sheet

Courtesy of Bull Outdoor Products

Makes: 8 - 10 servings
Prep Time: 30 - 50 minutes
Cook Time: 1 - 2 hours

Ingredients:

For the Pears:

Full-bodied Red Wine
Water
Sugar
Whole Star Anise
Cinnamon, about 4-inches
Firm Bartlett, Anjou or Bosc pears, peeled, halved, stem and seeds removed

For Galette:

Store-bought or Homemade Pie Dough for a 9-inch Pie
Dark Chocolate, finely chopped
Unsalted Butter, cut into small pieces
Egg wash (1 egg + 1 tbsp water, lightly beaten)
Turbinado Sugar
Flour for Dusting Board

Additional Items:

• Pizza Stone
• Pizza Peel or Rimless Cookie Sheet

Directions:

For Pears:

Light your grill's side burner and turn to medium-high heat.
Place the red wine, water, sugar, and whole spices into a 4-quart saucepan and bring to a boil.
Decrease the heat to medium low (barely a simmer) and place the pears into the liquid.
Cook for 15 minutes or until the pears are barely tender.
Remove from heat.
Leave the pears in the pan and cool to room temperature.
Remove pears and set aside. This can be done a day ahead; keep pears stored in the refrigerator.
Remove the spices from the saucepan.
Replace saucepan on side burner.
Increase the heat to high and reduce the syrup to 1 cup of liquid, about 20 to 25 minutes.
Place the syrup in a heatproof container and place in the refrigerator until cool.

For Galette:

Preheat grill with a pizza stone or griddle for high indirect heat. Set pizza stone so it’s not over the flame. and heat grill to at least 350°F to 400°F. Preheat stone for about 20 minutes.
Unroll or roll out pie dough on a lightly floured surface.
Transfer to a lightly floured pizza peel or cookie sheet.
Spread out chopped chocolate in an even layer leaving a 2-inch border without chocolate.
Slice the pear halves lengthwise as thin as possible, maintaining the shape of the pears, keeping the slices in place.
Arrange pieces of the pear halves in the tart shell and give each a slight push to the side to fan open. Use all or part of the last pear half to fill in the gaps and center.
Dot the pears with the butter.
Fold up the crust around the pears and lightly brush with egg wash.
Sprinkle the entire tart with sugar.
Grill: Use a pizza peel or a rimless cookie sheet to transfer to preheated pizza stone and close the grill cover.
Griddle: Place the galette directly on the griddle surface.
Bake for 35 to 45 minutes or until the crust is a beautiful golden brown.
Serve warm or at room temperature with a spoonful of red wine syrup.
You can also beat some cream for whipped cream and once the cream starts to thicken, add a couple tablespoons of the red wine syrup and finish whipping for a decadent topping!