Pear Galettes with Caramel Sauce and Coconut Ice Cream

By davidgoodman

I learned to make fruit galettes from Jean Banchet, the renowned former chef and owner of the acclaimed restaurant Le Francais in Wheeling, Illinois. Banchet was the consulting chef at the Adolphus Hotel in Dallas when I was the executive chef there, and the galette was a popular dessert in the hotel's French Room restaurant. I have used this recipe ever since, and I love that this elegant, simple dessert is straightforward and uncomplicated to make. You can use Granny Smith apples instead of pears, if you wish, or ripe, fresh peaches or plums during summer.

Ingredients

• For the coconut ice cream:
• 1 cup heavy cream
• 1 cup milk
• 3/4 cup sugar
• 3 large eggs, beaten
• 1 can (15 ounces) Coco Lopez cream of coconut
• 1 cup sweetened shredded coconut
• For the caramel sauce:
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 1 cup heavy cream
• juice of 1/2 lemon
• 1 tablespoon unsalted butter
• For the pear galettes:
• 1 sheet frozen puff pastry
• 6 teaspoons almond paste
• 6 firm Bartlett or Anjou pears, peeled, cored and cut in half
• 3 teaspoons sugar
• 3 teaspoons unsalted butter

Details

Servings 6

Preparation

Step 1

To prepare the ice cream, pour the cream and milk into a saucepan and bring to a boil over medium heat. Meanwhile, whisk together the sugar and eggs in a bowl until pale in color. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the entire mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for about 5 minutes, or until the mixture thickens slightly. Strain into a bowl and set the bowl in a larger bowl containing ice water to cool. When the mixture has completely cooled, whisk in the cream of coconut and shredded coconut. Transfer the mixture to an ice cream maker and follow the manufacturer's directions for freezing. Once the ice cream is frozen, scoop it into a container, cover and transfer to the freezer until ready to serve.

To prepare the caramel sauce, combine the brown sugar, granulated sugar and corn syrup in a saucepan and bring to a boil over high heat. Continue to cook until the mixture begins to brown, about 10 minutes. Remove the pan from the heat and whisk in the cream, lemon juice and butter until smooth. Let cool before serving. The sauce can be refrigerated and brought to room temperature before serving.

Preheat the oven to 400F.

To prepare the galettes, use a knife to cut out 6 circles of puff pastry, each about 5 inches across. Place each puff pastry disk on a clean work surface. Spread 1 teaspoon of the almond paste on each disk, leaving a 1/4 inch border of exposed puff pastry. Slice each pear half into think slices and fan out slightly on top of each puff pastry disk. Sprinkle each pear half with 1/2 teaspoon sugar and top with 1/2 teaspoon butter. Place the pear galettes on a baking sheet and transfer to the oven. Bake for 12 minutes, or until golden brown.