Red Anjou Pear and Walnut Galette Dusted with Lavender Sugar


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For some reason I am just discovering the beauty of pears. I mean, I’ve always been aware of pears. They were just never really my first choice of fruit. And what I’m now (finally) discovering is that they are a wonderful Autumn fruit! Bosc pears, Bartlett pears, Concord pears and the ones I used in this galette – Red Anjou pears. Red Anjou pears are sweet and less acidic than their green counterparts. I also liked using the Red Anjous because I like the contrast of the color of the skin peeking out of the galette. And like Bosc pears, they hold up well when cooked. Bosc pears are probably my favorite as they are more woodsy and their sweetness is more like honey than sugar. Each has a distinct aroma and taste – so buy one of each and do your own taste-test!

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