With Valentine’s Day in mind I’m bringing you some hearts and flowers.
And to eat…another simple dessert. This time I’ve used puff pastry to make a ‘Galette’ which has been variably translated to mean wafer or pancake in the few sources I have checked. A galette can be sweet or savoury and how close this comes to a genuine French galette isn’t something to worry about. It sounds and looks romantic and the sweet brandy sauce that bathes the pears is divine.
Each galette should serve 2. I only used half of the pastry for this and the other half for Millefeuille Valentine’s Hearts (previous post). If you’re going to use all of the pastry you should get 4 large hearts out of it and then double the quantities of pears etc.
You will need:
375g puff pastry sheet – chill or frozen cabinet supermarket (defrosted)
1 tin pear halves in natural juice (411g)
1 tbsp brandy
3 tbsp light muscovado brown sugar
Icing sugar to dust
Pre-heat the oven to 200C/Gas Mark 6.
Line 2 baking trays with parchment paper.
Use a knife to make large heart shapes in the pastry (I only used half of the pastry to make 2 hearts.)
Place the pastry on the baking tray and prick all over with a fork.
Use your fingers to slightly roll or lift up the edges of the pastries creating a slight lip.
Dust with icing sugar and bake in the oven for 15 minutes until golden and puffed up.
Place the pastry hearts on a wire rack to cool.
Strain the pear juice into a large frying pan and add the 3tbsp brown sugar.
Bring to the boil and reduce to a simmer for 5 minutes.
Add the pear halves and spoon over the sauce.
Pour the brandy over the top of the pears and light it with a match (BE CAREFUL).
Move the sauce to quench the flames or blow them out.
Pour a little sauce on the galette.
Slice the pears and arrange them on top.
Spoon over some extra sauce.
Great on their own, even bolder with some grated chocolate or whipped cream.
Enjoy and Happy Valentine’s.
Til next time, Sheila.