Grape and Pear Galette

Pies are my favorite.  Easy pies are even more my favorite. And this rustic grape pear galette is EASY. I love coming up with a new pie recipe but I have been out of pie creating commission for a year. Just a little over a year ago I was diagnosed with breast cancer and frankly I have had very limited energy to think up a new recipe much less even bake. For about 6 months all food tasted weird or not at all as I went through chemo. I am in remission now but suffering from some back issues. So, when I picked up these pretty little green grapes from the farmer's market and they along with my pears started to be a little ripe -- as in the grapes may have started to smell like a winery -- I decided I would make an easy galette for Sunday dessert. 

So this little galette is a HUGE milestone for me. I haven't touched my blog forever. But I am on my way back to normal and that means coming up with a new pie/tart/galette recipe. 

I didn't try to make it pretty. Hence the rustic. But it looks kind of beautiful to me and there are only 5 ingredients because I used a puff pastry. The ingredients are not measured exactly. 

It turned out absolutely delicious. I couldn't even get a pic before we ate half the galette. 

GRAPE and PEAR GALETTE

1 puff pastry slightly rolled out 

1 1/2 Cups green grapes sliced in half

2 anjou pears thinly sliced

1/4 cup apricot jam

2 TBS water

egg beaten -- optional

DIRECTIONS:

Preheat oven to 425.

Line cookie sheet with parchment paper and place puff pastry on parchment paper. 

Mix apricot jam and water till fully combined. 

Place pears and grapes in a bowl with jam mixture and gently coat pear and grapes.

Mound pears and grapes in center of puff pastry with about a two inch space around the edges.

Fold pastry up over edges of fruit. 

Brush with mixed egg if desired. 

Bake for 25 minutes or until golden brown. 

Serve warm. 

Dried Pears -- Tasty Treat

My kids and I have a kind of food love affair with dried fruit. We love to snack on dried apples, pineapple, raisins, and apricots. When I tasted some dried pears my sister had packed on her latest road trip -- I knew that a good portion of my half box of pears would make its way onto the dehydrator. I love it when I get good ideas from my sisters. So this is an easy way to use up a surplus of pears. And they are tasty. I am getting ready to make up a second batch now.

Tip: Don't dehydrate them so long that they become completely crisp. Leave them a little chewy but not moist.

This is a really simple process but you need a dehydrator. If you don't have one consider borrowing or going in on one with a friend. I shared the cost of my dehydrator with a good friend.

Pears -- Depends on dehydrator but I would set aside about 10.
Fruit Fresh (this inhibits discoloration and can be found near the canning supplies)
Sugar -- Just a pinch or two.

Peel, slice and decore pears.
Sprinkle with fruit fresh and gently toss.

Place slices on drying racks and sprinkle each with a pinch of sugar.

Dehydrate until desired doneness. Mine usually takes about 4 hours.

Store in an airtight container.

Honey Spiced Pears Canned

Poor neglected blog. I have been so busy with my magazine I have neglected to post new recipes.

So because it is pear season,
 I am giving you my new favorite recipe for canned dessert pears. Ususally, I can my pears in 100 percent white grape juice. I am usually anti syrup in my canned fruit until I tried these honey spiced pears. They are delish. I know. I already opened a bottle on accident. I already know how I plan to eat these pears come winter. I am going to top them with some mascarpone and homemade hot fudge sauce. Doesn't that sound like a little bit of decadence from the food storage.

Now the source for this recipe is iron clad. I got it off the back of the Kerr jar lid box.

Honey Spiced Pears (appx 5 pints)
6 Pounds of Pears halved and cored and peeled.(about 10 cups)
1 Cup Sugar
1 Cup Vinegar, 5 % acidity
1 Cup honey
1 Cup water
2 tsp whole allspice
1 tsp whole coriander
1 Cinnamon Stick, broken

Prepare home canning jars and lids according to manufacturers directions. Keep sterilized jars warm in dishwasher.

Prepare pears  by peeling coring with a spoon and halving. Place in a bowl of water with fruit fresh or a TB of lemon juice.

Combine sugar, honey, vinegar and water in a large saucepot.
Tie spices in a cheesecloth bag or metal tea bag and place in saucepot.

Bring mixture to a boil, stirring to dissolve sugar.

Reduce heat; cover and simmer for 10 minutes.

Add pears to syrup and bring to a boil. Reduce heat and cook for 3 minutes or until pears are hot.

Pack pears in hot jars leaving 1/2 inch headspace. Ladle syrup over pears leaving 1/2 inch headspace.

Remove air bubbles by running a plastic knife or non mettalic spatula down the insides of the jars very slowly.

Wipe rims clean with a clean paper towel or cloth. Place lids and rings on jars Screw band down evenly and firmly to fingertip tight.

Process in a boiling water or steam canner for 20 minutes for pints and 25 minutes for quarts (1,000 ft elevation) for 1,001 to 3000 feet add five minutes, for 3,001 to 6000 feet elevation add an additional 5 minutes (pints 30 minutes, quarts 35 minutes.