Communion | 2015
“Christmas is a time in which, of all times in the year, the memory of every remediable sorrow, wrong, and trouble in the world around us, should be active with us, not less than our own experiences, for all good.”
― Charles Dickens
Makes approximately 8 servings.
1 bottle fruity (inexpensive) red wine (like Chianti or Pinot Noir)
1 cup water
2/3 cup sugar
1/4 cup honey
1 lemon, sliced
1 cinnamon stick
10 black peppercorns
7 medium-sized pears (Bosc or D'Anjou)
1/ In a large pot, heat the red wine, water, sugar, honey, lemon, cinnamon, and black pepper.
2/ Meanwhile, peel the pears, slice them in half lengthwise.
3/ When the red wine mixture is nearly boiling, slide the pears in. Reduce the heat to a simmer, and poach the pears over low heat for about 15 minutes, or until a tip of a knife goes in easily.
4/ Remove the pears from the pot. Discard the lemon and cinnamon stick. Let the syrup cool, then pour it over the pears. (If you leave the pears in the syrup while it cools, they may get overcooked.) Cover and refrigerate the pears for 1 to 3 days.
Tip: Highly advisable to poach the pears 1 to 3 days in advance, so they have time to soak up the flavor and color of the wine. You can keep the extra syrup for several weeks, delicious drizzled over a fruit salad.
2 cups all purpose flour
8 Tbsp/ 1 stick butter, cut into cubes
2 Tbsp powdered sugar
6 Tbsp ice water
1/ Mix flour, cubed butter, salt and sugar. Work the flour and the butter between the fingers until the mixture resembles fine breadcrumbs.
2/ Add the water and egg and mix the dough until it all comes together.
3/ Shape in a ball, wrap in plastic and refrigerate for at least one hour.
1/ Preheat oven to 375F. Remove pears from syrup and slice lengthwise.
2/ On a lightly floured surface, roll out the dough (about 13-inch diameter) and prick with a fork.
3/ Arrange sliced pears neatly starting from the centre of the dough, leaving a 2-inch border around the circle.
4/ Fold the border towards the centre, pleating the dough to make it stick to each other.
5/ Bake the galette for 30 minutes, until golden. Time may vary depending on oven.
6/ Cool slightly before serving and brush wine syrup on the pears.