Pear Galette with Balsamic Cider Syrup

Name: Pear Galette with Balsamic Cider Syrup
Prep time: 1 h 25 min
Cook time: 58 min
Total time: 2 h 23 min
Yield: 12
Cuisine: American
Ingredients: 1 1/3 cups all-purpose flour; 2 teaspoons sugar; 1/8 teaspoon salt; 4 tablespoons cold unsalted butter, cut into bits; 3 tablespoons cold vegetable shortening; 1 teaspoon Gravenstein Apple Balsamic Vinegar; 3 1/2 to 4 tablespoons ice water; 3 tablespoons apple jelly; 4 large ripe pears, such as D’Anjou or Bartlett, about 2 pounds, thinly sliced; 3 tablespoons sugar; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cinnamon; 1 large egg, lightly beaten; 2 cups apple cider; 1/4 cup Traditional Balsamic Vinegar; 3 tablespoons sugar

November 7, 2021

Pear Galette with Balsamic Cider Syrup made with Gravenstein Apple Balsamic Vinegar and Traditional Balsamic Vinegar from The Little Shop of Olive Oils

This Pear Galette with Balsamic Cider Syrup is rustic, cozy, and just fancy enough to feel special without being fussy. Tender sliced pears are tucked into a buttery homemade crust, then finished with a sweet-tart balsamic apple cider syrup that makes every bite feel like fall.

The crust gets a little flavor boost from Gravenstein Apple Balsamic Vinegar, while the syrup is made with apple cider and Traditional Balsamic Vinegar. Together, they add bright apple flavor, rich balsamic depth, and the perfect finishing drizzle for this beautiful pear dessert.

Why You’ll Love This Recipe

It is rustic, beautiful, and easier than a traditional pie.
Fresh pears, cinnamon, ginger, and apple cider make it perfect for fall.
Gravenstein Apple Balsamic Vinegar adds a subtle apple note to the crust.
Traditional Balsamic Vinegar gives the cider syrup rich, sweet-tart flavor.
It is lovely for holidays, dinner parties, Thanksgiving, or a cozy weekend dessert.

Serving Ideas

Serve this pear galette slightly warm or at room temperature with a drizzle of balsamic cider syrup. It is delicious on its own, but even better with vanilla ice cream, whipped cream, crème fraîche, or a little extra syrup spooned over the top.

Shop the Flavor

This recipe features Gravenstein Apple Balsamic Vinegar and Traditional Balsamic Vinegar, two pantry favorites that bring bright fruit flavor and rich balsamic depth to desserts, sauces, glazes, salads, roasted vegetables, and more.

Grab a bottle online or stop by The Little Shop of Olive Oils in Franklin, MA to bring a sweet little drizzle to your next dessert.

Pear Galette with Balsamic Cider Syrup

The Little Shop of Olive Oils

Servings

Prep Time

1 hours 25 minutes

Cook Time

58 minutes

Calories

225

Cuisine

American

Ingredients

1 1/3 cups all-purpose flour
2 teaspoons sugar
1/8 teaspoon salt
4 tablespoons cold unsalted butter, cut into bits
3 tablespoons cold vegetable shortening
1 teaspoon Gravenstein Apple Balsamic Vinegar
3 1/2 to 4 tablespoons ice water
3 tablespoons apple jelly
4 large ripe pears, such as D’Anjou or Bartlett, about 2 pounds, thinly sliced
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
2 cups apple cider
1/4 cup Traditional Balsamic Vinegar
3 tablespoons sugar

Directions

In a medium bowl, combine the flour, 2 teaspoons sugar, and salt.
Cut in the cold butter and shortening with a pastry blender or two forks until the mixture resembles coarse crumbs.
Add the Gravenstein Apple Balsamic Vinegar and ice water, 1 tablespoon at a time, stirring with a fork until a loose dough forms.
Knead the dough in the bowl 1–2 times, just until it comes together.
Press the dough into a 4-inch wide disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Warm the apple jelly in the microwave for 10–15 seconds, until smooth.
On a lightly floured surface, roll the chilled dough into a 14-inch circle.
Transfer the dough to the prepared baking sheet and brush the top with the warmed apple jelly, leaving a 2-inch border clear.
Layer the sliced pears in overlapping concentric circles, starting from the outside and working toward the center.
In a small bowl, combine 3 tablespoons sugar, ground ginger, and ground cinnamon.
Sprinkle all but 2 teaspoons of the sugar mixture over the pears.
Fold the outer edge of the dough over the pears toward the center, forming pleats every couple of inches.
Lightly brush the dough with the beaten egg.
Sprinkle the crust with the remaining 2 teaspoons sugar mixture.
Bake for 38–40 minutes, or until the crust is golden and the pears are tender.
Remove from the oven and cool for at least 30 minutes before cutting.
While the galette bakes, make the syrup. In a 2-quart saucepan, combine the apple cider, Traditional Balsamic Vinegar, and 3 tablespoons sugar.
Bring to a boil over medium-high heat.
Cook, stirring occasionally, until the mixture reduces to about 1/2 cup, about 18–20 minutes.
Let the syrup cool slightly.
Drizzle the balsamic cider syrup over individual servings before serving.