This recipe appeared in “Cooking Fresh” in the fall issue of edible New Mexico. See all “Celebrating Fall with the Galette” recipes and get the galette dough recipe and instructions here.
*Note: Reserve bourbon-soaked pears to make a Vanilla Old-Fashioned.
Bourbon-Soaked Pear Galette
- 1/2 cup bourbon
- 1 tablespoon vanilla extract
- 3 to 4 firm Bosc pears cored and sliced into 1/8-inch slices
- 1 tablespoon granulated sugar
- 3 tablespoons brown sugar
- 1 tablespoon melted butter
- 1 tablespoon all-purpose flour
- Mix bourbon and vanilla extract in a medium bowl and add pear slices, tossing gently to coat. Set aside to soak for about 20 minutes. Combine brown sugar, butter, and flour into small lumps; set aside for topping the galette.
- Drain the pears (reserve the bourbon mixture for a cocktail*) and toss with the granulated sugar. Arrange pear slices in overlapping rows on the dough and sprinkle topping over the pears.
- Pleat the dough, brush with egg mixture, and sprinkle with sugar. Bake for 30 minutes and then cover with tented foil and bake for 30 minutes longer.