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Ginger Pear Galette

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CATEGORY CUISINE TAG YIELD
Dairy Caprial1 6 Servings

INGREDIENTS

6 Pears
6 c Pinot noir
1 c Sugar
1 Stick cinnamon
1 T Roughly chopped ginger
Zest 1 orange
2 1/3 c Flour
1/2 c Shortening
1/2 c Unsalted butter
1 t Salt
2 t Minced candied ginger
6 T Cold water, 6 to 8
4 T Melted unsalted butter
1/2 c Sugar
1 pt Good quality vanilla ice
cream

INSTRUCTIONS

For the poached pears, peel the pears and cut in half set a side. In a
large sauce pan heat wine, sugar, cinnamon, ginger, and zest and  bring
to a boil. Add pears and cook over medium high heat until fork  tender.
If you have time let pears cool down in the liquid, if not  let pears
cool enough to handle then cut into slices about 1/4 inch  thick and
set a side.  For the dough, place flour, shortening, butter, salt, and
ginger in a  medium size bowl. With your finger tips mix in the butter
and  shortening until the mixture resembles a course meal. Add enough
water to moisten the dough and mix with a fork just until the dough
comes together. Let the dough rest for 20 to 30 minutes. Roll dough
out on a well floured board and roll out to about 1/4 inch thick. Cut
6 4 to 5 inch circles and place on a greased sheet pan. Brush each of
the circles genoursly with melted butter. Then sprinkle with sugar.
Arrange the pears in a circular fashion. Then brush each again with
butter and sprinkle with sugar. Place in a375 degree oven and cook
until crust is golden brown about 30 to 40 minutes. Remove from the
oven and allow to cool just about 10 minutes. Remove from the pan and
place on dessert plates. Top with a scoop of ice cream and serve warm.
Converted by MC_Buster.  Per serving: 758 Calories (kcal); 34g Total
Fat; (38% calories from  fat); 6g Protein; 113g Carbohydrate; 41mg
Cholesterol; 360mg Sodium  Food Exchanges: 2 1/2 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 1 1/2  Fruit; 6 1/2 Fat; 3 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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