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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Cooking Light's Pear Galette with Brandied Cranberries and Raisins

With its mix of fresh pears and dried fruit, this easy dessert is a beautiful ending to an eclectic Thanksgiving meal.

Cooking Light NOVEMBER 2001

  • Yield: 10 servings (serving size: 1 wedge and 2 tablespoons whipped topping)

Ingredients

  • 5 cups peeled Bartlett pears, cored and cut lengthwise into 1/4-inch-thick slices (about 2 pounds)
  • 1 cup brandy
  • 6 tablespoons golden raisins
  • 6 tablespoons dried cranberries
  • 1 1/2 cups all-purpose flour
  • 6 tablespoons granulated sugar, divided
  • 1/8 teaspoon salt
  • 1/3 cup chilled butter, cut into small pieces
  • 5 tablespoons ice water
  • Cooking spray
  • 3 tablespoons brown sugar
  • 2 1/2 tablespoons cornstarch
  • 2 teaspoons powdered sugar
  • 1 1/4 cups frozen reduced-calorie whipped topping, thawed

Preparation

Combine the first 4 ingredients in a medium bowl; cover and let stand for 1 hour. Drain.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1 tablespoon granulated sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball). Gently press dough into a 4-inch circle on plastic wrap; cover. Chill for 15 minutes.

Slightly overlap 2 lengths of plastic wrap on a slightly damp surface. Unwrap chilled dough, and place on plastic wrap. Cover the dough with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer 10 minutes or until plastic wrap can be easily removed. Remove the top sheets of plastic wrap; fit dough, plastic wrap side up, into a 10-inch round removable-bottom tart pan coated with cooking spray. Press dough against bottom and sides of pan, allowing dough to extend over edges of pan; remove remaining sheets of plastic wrap.

Combine 3 tablespoons granulated sugar, brown sugar, and cornstarch; stir with a whisk. Sprinkle 1/3 cup cornstarch mixture into pastry shell; cover with half of fruit mixture. Repeat layers with the remaining cornstarch mixture and fruit mixture. Fold edges of dough over fruit mixture (dough will only partially cover fruit). Sprinkle 2 tablespoons granulated sugar over fruit mixture; bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove galette from oven), and bake for an additional 45 minutes or until the pastry is golden. Cool for 10 minutes on a wire rack, and sift the powdered sugar over the top of the galette. Serve the galette warm or at room temperature with whipped topping.

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 23%
  • Fat: 7.7g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 50.6g
  • Fiber: 3.3g
  • Cholesterol: 17mg
  • Iron: 1.3mg
  • Sodium: 95mg
  • Calcium: 21mg
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Cooking Light's Pear Galette with Brandied Cranberries and Raisins recipe

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