Grim Reaper Galette with Reduction
Grim Galette with Reduction
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Can you believe the skulls are pears? This recipe is so insanely good, I lifted it from Ghoul at Heart's website without a second thought. However, I want to give her full credit for the recipe, and I urge you to check out the site. Genius! The link is below, in Sources.
Equipment
- 1 pastry blender
- 1 apple corer
- 1 mini heart cookie cutter
Ingredients
Chocolate Galette dough
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- 2 tbsp. sugar
- 1 tsp. salt
- 3 tbsp. packed brown sugar
- ¾ cup butter, cold and cut into ¼-inch slices
- 6-8 tbsp. ice water
Macerated Pears
- 3-4 pears, cored, peeled and halved
- 2 cups Chambord Black Raspberry liqueur
- 1 cup dry red wine (for color)
Raspberry Jam filling
- 2½ cups raspberries
- 1 cup sugar
- ¼ cup water
- 1 tbsp. corn starch
- sliced almonds (optional)
Instructions
Pear Skulls
- Pour 2 cups of Chambord Black Raspberry liqueur and 1 cup of red wine into a medium sized bowl. Working one at a time so that the pears don't brown, core and peel pears and then cut it in half lengthwise. With the larger end of the pear on top, use the apple corer to cut out two holes for the eyes and then cut out the nose with the heart shaped cookie cutter. Use a paring knife to score the smaller end to create teeth and then add a skull crack if desired. Place pears in Chambord/wine mixture and allow to soak overnight.
- When ready to assemble tart, remove pears from macerating liquid and place on a plate. Reduce macerating liquid over medium high heat until syrupy, 8-10 minutes. Refrigerate until ready to serve.
Chocolate Galette Dough
- Add flour, cocoa powder, sugars and salt into a large bowl and whisk to combine.
- Add cold butter slices and use pastry blender or a fork to work in the butter until it looks like pea-sized crumbles.
- Stir in ice water, 2 tablespoons at a time until a ball forms and pulls away from the bowl. Turn dough out onto a piece of plastic wrap, shape into a round disk and wrap tightly and refrigerate for a minimum of 30 minutes or overnight.
Raspberry Jam
- Add raspberries, sugar, water and corn starch to a medium saucepan and mash with a potato masher and heat over medium heat and bring to a boil, stirring frequently until mixture begins to thicken ~10 minutes. Turn off heat and set aside or refrigerate until ready to assemble.
Assembly
- Preheat oven to 400°F.
- Remove chilled dough from the refrigerator and roll out onto a lightly floured surface until it's about ⅛- inch thickness. Transfer dough to a parchment lined baking sheet. Fill center of dough with raspberry jam leaving about 3-inch border around the jam. Sprinkle with sliced almonds. Place macerated pears on jam. Fold dough over to encase the jam and pears. Brush dough with egg wash and bake in a 400℉ oven for 35-45 minutes. Serve with a drizzle of the Chambord syrup and enjoy!
Notes:
I personally love the red dessert wine from Cooper's Hawk, Romance Red. On the whole I prefer sweet wines, so I'd substitute the Romance Red for the dry red wine in the recipe above. Yes, I am a member of their wine club. No, they are not a sponsor.
Sources:
Cooper's Hawk | An upscale casual restaurant (chwinery.com)
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Disclaimer:
I am not a chef, nor a licensed food service professional of any kind. I'm a
grandmother who loves to cook and loves efficient cooking. Anything I post has
been checked out by me, but in no way do I guarantee that my suggestions will
work for you. YMMV (Your mileage may vary.) Some links may give the
original poster a small commission on products sold via the link. I personally
am not an affiliate, nor do I earn commissions on products. The links
provided are examples of what's available online.
Lena
Austin
www.fatfrogdiary.blogspot.com
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