Red Wine Poached Pear Galette
serves eight to ten
For the pears:
1 (750-ml) bottle full-bodied red wine
1 cup water
3/4 cup sugar
2 whole star anise
1 stick cinnamon, about 4-inches
5 firm Bartlett, Anjou or Bosc pears, peeled, halved, stem and seeds removed
Flour for dusting board
Store-bought or homemade pie dough for one 9-inch pie
4 ounces dark chocolate, finely chopped
4 tablespoons unsalted butter, cut into small pieces
Egg wash (1 egg + 1 tablespoon water, lightly beaten)
1 to 2 tablespoons turbinado sugar
Pizza peel or rimless cookie sheet
Indirect with pizza stone
For pears: Place the red wine, water, sugar, and whole spices into a 4-quart saucepan over medium-high heat and bring to a boil. Decrease the heat to medium low, barely a simmer, and place the pears into the liquid and cook for 15 minutes or until the pears are barely tender. Leave the pears in the pan and cool to room temperature. Remove pears and set aside. This can be done a day ahead and keep pears stored in the refrigerator.
Remove the spices from the saucepan, increase the heat to high and reduce the syrup to 1 cup of liquid, about 20 to 25 minutes. Place the syrup in a heatproof container and place in the refrigerator until cool.
For galette: Set up grill for indirect cooking at medium heat (350°F to 400°F) with no direct heat under the pizza stone for 15 to 20 minutes.
Unroll or roll out pie dough on a lightly floured surface. Transfer to a lightly floured pizza peel or cookie sheet. Spread out chopped chocolate in an even layer leaving a 2-inch border without chocolate.
Slice the pear halves lengthwise as thin as possible, maintaining the shape of the pears, keeping the slices in place. Arrange nice of the pear halves in the tart shell and give each a slight push to the side to fan open. Use all or part of the last pear half to fill in the gaps and center. Dot the pears with the butter.
Fold up the crust around the pears and lightly brush with egg wash. Sprinkle the entire tart with sugar. Use a pizza peel or a rimless cookie sheet to transfer to preheated pizza stone and close the grill cover.
Bake for 35 to 45 minutes or until the crust is a beautiful golden brown. Serve warm or at room temperature with a spoonful of red wine syrup. You can also beat some cream for whipped cream and once the cream starts to thicken, add a couple tablespoons of the red wine syrup and finish whipping for a decadent topping!
Cheers and Happy Grilling!