Poached Pear Galette a la Mode

To make the crust, combine the flour, salt and sugar in a work bowl. Cut in the butter until the mixture contains pea-sized pieces. Add the ice water gradually until the mixture comes together (shaggy, not smooth). Form the dough into a round disk, wrap, rest and refrigerate for at least an hour (overnight is better).

Peel the pears. In a stainless or enameled pot add the wine, sugar, water, cinnamon, orange juice and zest, vanilla, salt, clove, ginger, and nutmeg. Over medium heat, bring the mixture to a low simmer. Gently add the pears and enough water to ensure they are submerged. Poach, covered, for about 1 hour (you should be able to knife check and have little to no resistance). Remove from heat and allow the pears to completely cool in the liquid. Remove the pears and reserve for assembly. Strain the aromatics from the poaching liquid. Add the lemon juice to the strained poaching liquid and reduce over medium heat to a syrup consistency.

Preheat the oven to 375°F. Cut the poached pears off the core and gently toss with half of the reserved poaching liquid. Roll the dough into a 12-inch circle using flour underneath to make transferring easy. Move the dough to a parchment lined, rimmed sheet pan. Mix the egg with water and brush the entire dough surface with the egg wash. Lay the pear mixture into the center of the dough leaving a 2-inch rim of dough. Dot the pears with cubed butter. Fold the edges of the dough over the pear mixture, making pleats. Egg wash the exposed crust and sprinkle with sugar. Cook the galette for about 50 minutes. Remove and immediately brush the pears with the remaining reduction. Cut and serve topped with Vanilla Bean Ice cream and drizzle with any excess poaching liquid reduction.