Subj : BH&G 3321
To   : All
From : Dave Drum
Date : Thu Jul 15 2021 10:18:14

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger Pear Galette
 Categories: Pastry, Fruits, Herbs, Citrus
      Yield: 8 Servings
 
    1/2 pk (1 sheet) frozen puff
           - pastry
      1    Slightly beaten egg white
      2 tb All-purpose flour
      2 tb Granulated sugar
      2 tb Brown sugar
      1 tb Fine chopped crystallized
           - ginger
      1 ts Fine shredded lemon peel
      2 tb Butter
      3 lg Pears; halved, cored, peeled
           - thin sliced
           Whipped cream (opt)
           Crystallized ginger (opt)
 
  Thaw puff pastry according to package directions. On a
  lightly floured surface, roll out pastry to a 14" x 11"
  rectangle. Trim to a 12" x 10" rectangle. Place on a
  parchment-lined baking sheet. Prick pastry with a fork.
  Build up the sides slightly by folding in about 1/2"
  of pastry on edges. Brush edges with egg white. Crimp or
  decorate edges with cutouts from pastry trimmings. Brush
  again with egg white.
  
  In a small mixing bowl stir together flour, granulated
  sugar, brown sugar, 1 tablespoon ginger, and lemon peel.
  Cut in margarine or butter until pieces are the size of
  small peas. Sprinkle half of the ginger mixture over
  pastry. Arrange pear slices on top, overlapping slightly.
  Sprinkle with the remaining ginger mixture.
  
  Bake, uncovered, in a 400ºF/205ºC oven for 18 to 20
  minutes or until pastry is golden and pears are tender.
  Serve warm. If desired, top each serving with whipped
  cream and additional crystallized ginger.
  
  Makes: 8 servings
  
  Better Homes & Gardens | October 2016
  
  MM Format by Dave Drum - 25 October 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Tea Parties are for little girls with imaginary friends.

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