Pear and Cranberry Galette with Poire William Sorbet

This is a wonderful dessert…it would work well with apples and walnuts as well if you do not like Pears and Cranberries.  I did not have time to make the Poire William Sorbet but it looks so good that I included it.

From Food and Drink Holiday 2000.

PASTRY
2 cups all purpose flour
1/2 tsp salt
3/4 cup unsalted butter, cut in 1 inch pieces
1/2 cup cream cheese cut in 1 inch pieces
1 tsp grated lemon rind
2 tbsp lemon juice

FILLING
6 pears, peeled and diced in 1 1/2 inch chunks
1/4 cup granulated sugar
1 cup dried cranberries
2 tbsp lemon juice
2 tbsp quick cooking tapioca or flour

GLAZE
1 egg beaten with a pinch of salt
1 tbsp granulated sugar

1. Place flour, salt, butter, cream cheese and lemon rind in food processor.  With on off motion pulse fats into flour until the size of small peas (I did this by hand with a pastry cutter). Add lemon juice and pulse for a few more turns.  Remove pastry from processor and combine into a ball by hand.  Pastry may seem dry but it comes together when you knead it.  Cover with plastic wrap and chill for 30 minutes.
2. Preheat oven to 450F.
3. Toss together pears, sugar, cranberries, lemon juice and tapioca.  Line cookie sheet with parchment paper.  Roll pastry out in 15 inch circle and place on cookie sheet.  Pile fruit mixture onto pastry leaving a 3 inch border.  Press border up over fruit forming a free form shape.  Brush with egg and sprinkle with sugar.
4. Bake for 10 minutes, reduce heat to 350F and bake 30 minutes longer or until pastry is browned and fruit is bubbling.  Cool.  Serve with Poire William Sorbet.

Serves 8

POIRE WILLIAM SORBET

Because of the high alcohol content, this sorbet has a soft set.  It keeps for at least 2 weeks.

2 cups unsweetened pear juice

1 cup sugar

1 cup water

1/2 cup Poire William

1. Stir together juice, sugar and water in a pot.  Bring to boil, remove from heat and cool.  Stir in Poire William.  Freeze overnight.  Remove from freezer and add to food processor.  Process until smooth (You could also use a blender or beaters).  Refreeze for at least 4 hours.