Last week, we received green Anjou pears, formally known as Beurre d'Anjou, French for "buttery pears of Anjou," a region in France where the pears are thought to have originated in the early to mid-19th century.
Anjou pears have an eggshaped appearance with a larger spherical lower portion that gradually tapers above the mid-point to a narrower rounded top.
They have a buttery and slightly gritty texture and the creamy white flesh tastes sweet, juicy, aromatic and slightly acidic. The Anjou has excellent keepingqualities and since it is the only variety of pear that can be stored through the winter, it is a versatile pear that can be eaten fresh, sliced into salads, baked into pies and puréed for sauces and beverages.
An interesting fact the students discovered is that B.C. orchards produce all the Anjou pears grown commercially in Canada. The pear is harvested when mature, but since it is one of the few fruits that does not ripen on the tree, it takes a bit of patience and knowledge to know exactly when the pear has ripened and is perfect for eating.
The best way to determine whether a non-Barlett pear is ripe is to apply gentle pressure to the neck of the pear with one's thumb. If the flesh yields to pressure slightly, it is ripe.
Leave firm, unripe pears at room temperature to ripen. To speed the process, leave underripe pears in a fruit bowl at room temperature with other ripening fruit such as bananas, which naturally emit ethylene and help to quicken the process.
Today, I am sharing a recipe for individual pear galettes, rustic free-form fruit tarts popular in French cuisine. I've chosen a cornmeal pie dough (from Sherry Yard's The Secrets of Baking) because I love the subtle sweetness, yellow colour and added crunch of cornmeal.
Pear Galettes (Yield: 6 servings) Ingredients for pastry:. 1/2 lb cold unsalted butter, cut into 1-inch pieces and placed in freezer for 15 minutes.. 1 cup medium-grind yellow cornmeal. 1/3 cup sugar. 2 cups pastry flour, sifted. 2 tsp. lemon zest, finely chopped. 4 large egg yolks. 1/4 cup whipping cream. 1 tsp. salt
Directions:
1. Turn the mixer on low speed and add the liquid mixture all at once. Mix only until the dough comes together, about 20 seconds. The dough should be tacky but not sticky. If dough is too dry and does not come together, add a bit of water and mix gently until it forms a tacky ball. Do not overwork dough.
2. In a small bowl, combine egg yolks, whipping cream and salt, and mix until the salt dissolves.
3. Turn the mixer on low speed and add the liquid mixture all at once. Mix only until the dough comes together, about 15-20 seconds. The dough should be tacky, but not sticky. If dough is too dry and does not come together, knead more, adding drops of water and kneading until it forms a tacky ball. Do not overwork dough.
4. Remove the dough from the bowl, divide evenly into six round disks (about 5.25 oz each) and wrap each in plastic film. Chill for at least one hour. Dough can be kept refrigerated for up to three days or frozen for up to three weeks.
Ingredients for pear filling:. 2 1/2 lbs. firm but ripe pears. 2 tsp. freshly squeezed lemon juice. 1/3 cup sugar. 3 Tbsp. unsalted butter, melted and cooled
Directions:
1. Preheat oven to 400°F. Bring dough out of the refrigerator to take off the chill while you work with the pears..
2. Peel, halve lengthwise, and core the pears. Slice lengthwise into 1/8-inch slices. Toss pears with lemon juice, sugar, and melted butter and set aside.
3. Gently transfer the dough to a parchment-lined cookie sheet. Drain any excess liquid from the pears and arrange 1/6 of the pear slices in the centre of the disk, overlapping pear slices and leaving a 1 1/2-inch border.
4. Gently transfer the dough to a parchment-lined cookie sheet. Arrange 1/6 of the pear slices in the centre of the disk, overlapping slices and leaving a 1 1/2-inch border.
5. Fold the overhanging border of dough over the outer edge of the pears, pleating it softly at even intervals. If dough cracks, pinch edges together to seal.
6. Repeat with remaining dough disks and pear filling.
7. Bake at 400°F. for the first 20 minutes. If pastry is browning too quickly, lower heat to 350°F and continue baking until dough is crisp and golden brown and pears are tender when pierced with a skewer, about another 10 minutes.
Dora Ho is the culinary arts instructor at Matthew McNair secondary.
