This lovely and surprisingly easy dessert celebrates these fall fruits’ prime season. Prep tip: A Japanese mandolin makes for easy slicing, but a sharp knife will work too. When you reach the pears’ core, remove with a melon baller.
Recipe Ingredient Details:
3 tablespoons butter, divided
1/4 cup granulated sugar
3-4 small, firm Fuyu persimmons
4 small or 2 medium firm pears, such as Bosc
5 sheets phyllo dough, thawed
Mascarpone cheese (for garnish)
Melt 2 tablespoons butter in a large ovenproof frying pan; spread butter evenly and sprinkle with sugar. Peel and slice persimmons into uniform, thin rounds. Peel pears; remove elongated neck portion (save for snacking). Slice remaining bulb-shaped portion into thin rounds the same size as persimmon slices, working quickly so that pears don’t turn brown.
Preheat oven to 375°. Melt remaining 1 tablespoon butter in a small bowl. Place one pear slice inside pan, touching its outermost edge. Then place a persimmon slice, overlapping half of the pear slice. Repeat, working toward pan’s center, until you have a complete disk of overlapping fruit. Brush lightly with melted butter. Layer phyllo sheets on top of fruit, brushing each layer with butter.
On stovetop over medium-high heat, cook galette until fruit is caramelized and outside edges are crisp, about 10 minutes. Transfer pan to oven and bake about 10 minutes, until phyllo is golden. If necessary, loosen galette edges with a spatula. Cover pan with a large serving plate, then carefully and quickly invert pan to remove galette. Rearrange any dislodged pieces. Serve warm, garnished with mascarpone cheese, if desired.
Thu, 2012-06-28 19:43