December is National Pear Month. World Pear Day is the first Saturday in December.
 
 
RECIPE: ROSE PEAR GALETTE

Treat yourself to this elegant and refined after-dinner delight from Adrianna Adarme of A Cozy Kitchen. It’s included in her book The Year of Cozy: 125 Recipes, Crafts, and Other Homemade Adventures.

Prep time is 30 minutes, and cook time is 20 to 25 minutes.

Ingredients For 4 Individual Tarts

For the Crust

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons white granulated sugar
• 1 teaspoon fine-grain sea salt
• 1/2 cup unsalted butter, frozen
• 4-8 tablespoons very cold water, divided
• 1 large egg, beaten (for egg wash)
• 1 tablespoon turbinado* sugar
• Reynolds Wrap aluminum foil
• Reynolds parchment paper

For The Filling

• 2 Bartlett pears, cored and thinly sliced
• 1/4 cup brown sugar
• 1 tablespoon coffee grounds, finely ground
• 1/2 teaspoon vanilla extract
• Pinch of salt

For Serving

• Whipped cream or vanilla ice cream

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*Turbinado sugar is partially refined light brown cane sugar, similar to demerara sugar but with larger crystals. It is sold in bulk packages, and in packets as Sugar In The Raw. See the different types of sugar.
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Preparation

1. MIX together the flour, sugar, and salt in a large bowl. Using a box grater, grate the cold butter atop the flour mixture. Working quickly and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas.

2. ADD 4 tablespoons of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (generally about 3 additional tablespoons). Flour a work surface and dump the dough onto it. Knead a few times until it comes together. Form the dough into a disk. Wrap the disk in plastic wrap and transfer it to the refrigerator to chill for at least 1 hour, or ideally overnight.

3. MIX this filling together just before the dough is ready to be removed from the fridge: In a medium bowl, toss together the pear slices, brown sugar, cocoa powder, coffee grounds, vanilla extract, and salt.

4. REMOVE the disk of dough from the refrigerator and allow it to come to room temperature for 10 minutes. Liberally flour a work surface and a rolling pin. Begin to roll the dough into a 16-inch round, being sure to rotate it every so often to avoid sticking. Using the bottom of a bowl or plate that measures about 6 inches in diameter, cut out 3 circles. Re-roll the scraps to get 1 additional circle.

6. BRUSH the pie crust edges with the egg wash and sprinkle with turbinado sugar. Transfer to the oven to bake for 20 to 25 minutes, until the edges are golden brown. Check on the galettes periodically. If at any time the crusts’ edges are getting too brown, take a piece of Reynolds Wrap® Aluminum Foil and tent over the edges. When the edges are golden brown, remove them from the oven. Serve warm with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.

[6] The Comice pear.

[7] The Forelle pear.

[8] The Green Anjou pear.

[9] The Seckel pear.

Thanks to USA Pears for this background material.

Fresh domestic pears are available year-round. Although each pear variety has its own unique properties, most can be substituted for each other in recipes.

Bartlett Pears: August to February
The Bartlett pear turns from bright green to golden yellow as it ripens. Very juicy and sweet, with aromatic flesh, it is used most for canning and for salads or desserts (photo above).

Red Bartlett Pears: August to January
The Red Bartlett turns bright red as it ripens and is similar in flavor and texture to the yellow Bartlett.

Bosc Pears: September to April
Bosc pears have long, tapered necks and skin that is naturally russet to a cinnamon brown. Dense, fragrant, and honey-sweet flesh with a texture that holds its shape when heated, the Bosc is a good choice for baking, poaching, grilling and roasting.

Comice Pears: September to March
Pronounced co-MEESE, these pears have a full, round shape with a short neck and stem. They are usually green, sometimes with a red blush. They are very succulent, with a custard-like texture and mellow sweetness. They are best as an eating pear and go well with cheese. They don’t hold up well in cooking.

Concorde Pears: September to February
The Concorde has a tall, elongated neck and firm, dense flesh, with golden green skin, usually with golden yellow russets. Its flavor has vanilla undertones and, like the Bosc, it has a firm texture that holds up well when baking, grilling, or poaching. It is one of the newer varieties, introduced in the past 10 years.

D’Anjou Pears: September to July
Green D’Anjou pears, recognized by their egg-like shape, stay green when fully ripe. With moist, sweet, and dense flesh, the D’Anjou is excellent for snacking or baking.

Red D’Anjou Pears: September to May
Sweet and succulent when ripe, red D’Anjou pears are similar to their green counterparts. The red skin is a colorful addition to salads, desserts, and main dishes.

Forelle Pears: October to March
The Forelle, known for its smaller size and unique yellow-green skin, is tasty and sweet with a crisp texture even when ripe. Ideal for kids’ lunches and baked desserts.

Seckel Pears: September to February
Seckel pears are another small variety, recognized by their maroon skin, with olive-green coloring. With their crunchy flesh and ultra-sweet flavor, they are great for snacks, pickling or garnishing.

Starkrimson Pears: August to January
Another new variety introduced within the past 10 years, Starkrimson pears have brilliant crimson red skin and a thick, stocky stem. Juicy and sweet, they have smooth flesh and a distinct floral aroma.
 
 
MORE DELICIOUS PEAR DESSERTS

• Pears Hélène
• Poached Pears