Here is a delicious recipe that I've paraphrased from Cooking With Caprial:
Ginger Pear Individual Galettes
6 large pears
6 cups pinot noir
1 cup sugar
1 stick cinnamon
1 tablespoon roughly chopped ginger
zest from 1 orange
2 1/3 cups flour
1/2 cup shortening
1/2 cup unsalted butter
1 teaspoon salt
2 teaspoons minced candied ginger
6 tablespoons cold water (6 to 8)
4 tablespoons melted unsalted butter
1/2 cup sugar
1 pint good quality vanilla ice cream
For the poached pears, peel the pears and cut in half. Set aside.
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. For the best flavor, if you have time, let the pears stand in the liquid until they are completely cool; if not let pears cool enough to handle, then cut into slices about 1/4 inch thick and set aside.
For the dough: Place flour, shortening, butter, salt, and ginger in a medium size bowl. With your fingertips, mix in the butter and shortening until the mixture resembles a coarse 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 to about 1/4 inch thick. Cut six 4- to 5-inch circles and place on a greased sheet pan. Brush each of the circles generously with melted butter. Then sprinkle with sugar. Arrange the pears in a circular fashion on each circle. Then brush each again with butter and sprinkle with sugar.
Place in a 375 degree oven and bake 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.
Cooking With Caprial by Caprial Pence
don't have the full recipe, but my mother's pear tart is to die for.
Thinly slice the pears and soak them for at least a half hour in poire william and a little bit of white sugar.
use a cream cheese dough, perhaps like one you would use to make ruggelach- spread flat and thin on a cookie sheet (we don't bother to trim the sides)- arrange the slices on the dough and bake. The crust is thin and flaky and the pears are sweet and juicy. And you can reserve the sweetened poire william for sipping in the kitchen!
I love a simple Martha Stewart 'recipe' for a toasted sandwich. Make a sandwich on white bread with sliced ham, a mediumly strong firm cheese (I use gruyere or emmenthal) and sliced pears, and then toast it. The salty ham, sweet pear and sharpish cheese is a great flavour combo. Although that won't take care of a glut of pears, unless you've got a picnic of forty!
This is my father's all-time favorite dessert...I got it from a chef-friend of mine, named Laurie....She calls it a Pear Tart, but it's more like a dense, rich, buttery cake, made heavy by the pear juice that infuses it...Don't overcook; it's even better the next day!
Laurie's Pear Tart
3 or 4 ripe juicey pears....
Peel,core and cut into sixths, or eighths
1 stick butter
3/4 c. sugar
2 eggs, one at a time...
1 c. flour
1 teasoon baking powder
1/2 t. salt...
Add to butter mixture.
Spray an 8" (important) spring form pan with Pam...Spread the batter in it..Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter...Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g)...The more pears, the moister the cake will be.
Bake at 350 degrees til a skewer comes out clean, about an hour...If you have any doubts, UNDERBAKE....This is a whole different animal if it dries out...Then it's just a cake; correctly done, you'll love it...It's just one of those recipes that is greater than the sum of it's parts. really. Ask my Dad...;)
re: Chris VR
re: Chris VR
I also had to increase the recipe by about half, because I only had a 10" springform pan. By the time he checked it at 50 minutes, it was already overdone, but you're right, it's great the next day and even my picky toddler wolfed down 2 pieces for lunch.
(Note- I used turbinado sugar, which I like better than white sugar, and it gives a really nice flavor to the cake, but it might be competing a bit with the more delicate pear flavor.)
Now to tackle the avalanche of apples...