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Brandied Pear Galette With Almond Cream Filling
TWO RED BOWLS24Ingredients
85Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 1/4 cups unbleached all-purpose flour
- 1/2 tsp. salt
- 1 tsp. sugar
- 1/2 cup butter (1 stick, cut into small squares)
- 2 Tbsp. ice water
- 2 cups water
- 2/3 cup brown sugar
- 1 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 3 whole cloves (or 1/2 tsp ground cloves)
- 1 anise (star)
- 1/4 tsp. ground cinnamon
- 3 bosc pears (2-, medium, ripe but still firm, sliced into halves, I only used two and froze the third)
- 1/4 cup brandy
- 1/2 cup milk
- 1 Tbsp. cornstarch
- 2 Tbsp. sugar
- 1 pinch salt (preferably kosher or sea salt)
- 1 egg (separated)
- 1/8 tsp. vanilla extract
- 1/2 cup blanched almonds
- 1/2 cup confectioners' sugar
- 1/4 tsp. almond extract
- 4 oz. almond paste (alternatively, use)
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