Poached Pear Galette with Blue Cheese Ice Cream

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Aug 25, 2015

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Poached Pear Galette with Blue Cheese Ice Cream

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Poached Pear Galette with Blue Cheese Ice Cream
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Yield
Author Billy Parisi
Prep time 1 hour
Cooking time 45 minutes
Total time 1 hour 45 minutes

Description

Rich, buttery galette crust surrounds merlot-infused pears and the finished dessert is paired with a tangy blue cheese ice cream.

Ingredients

  • Poached Pears
  • 1 bottle of Merlot wine
  • 2 cloves
  • 1 cinnamon stick, crushed
  • 1 juice of an orange
  • 1' x 4' orange zest
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 vanilla bean, cut longways
  • 6 D'Anjou pears, peeled, cut in half and cored
  • Galette
  • 2 cup flour
  • 1 tablespoon flour
  • 1 teaspoon kosher salt
  • 1 zest of 1 orange
  • 8 ounces cold butter, cut into small chunks
  • 8 ounces ice cold water
  • 1 egg
  • 1 tablespoon milk
  • 2 tablespoons turbinado sugar
  • Ice Cream
  • 1 quart heavy whipping cream
  • 14 ounce blue cheese, crumbled
  • 1 1/2 cup sugar
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 teaspoon salt

Instructions

Poached Pears
  1. Add all ingredients except for the pears into a pot and boil together. Once boiled, turn the heat down and add the pears to the liquid.
  2. Place a lid on top and cook for 30 minutes.
  3. Remove the pears and immediately cool in the refrigerator until cold.
  4. Reduce the pear poaching wine liquid until it becomes a thick syrup. Cool and reserve.
Galette
  1. Preheat oven to  400°F.
  2. Add the first five ingredients to a food processor and process for 10 seconds. l
  3. Sowly trickle in some ice cold water until the dough is formed and flaky.
  4. Place the dough on a clean surface and form a disk.
  5. Roll out dough, place on a sheet pan lined with parchment paper and then slice the chilled pears.
  6. Layer the pears in the center of the dough and then fold up all the sides.
  7. Next, mix together the egg and milk and using a pastry brush, brush the outside of the dough and then sprinkle with turbinado sugar in the raw.
  8. Bake in preheated oven for 45 minutes.
Ice Cream
  1. Scald the cream in a large pot and pour over the blue cheese, sugar, lemon juice, lemon zest and salt and whisk until combined.
  2. Chill the mixture completely, then pour it into ice cream maker and follow the machine instructions.
Plating
  1. Drizzle surface of dessert plate with merlot sauce reduction.
  2. Place one slice of pear galette into center of dessert plate.
  3. Add a scoop of blue cheese ice cream next to galette slice.