Pear galettes stuffed with marzipan over plum jam for Rosh Hashanah
Not for naught did the Greek poet Homer call pear, with its rich, aromatic flavor and its velvety texture, a ‘gift of the gods.’
This recipe is from Haaretz's archives.
For the filling
6 puff pastry squares, 10 x 10 centimeters each
3 small pears with stem, moderately hard and peeled
1 cup water
1 cup dry white wine
1 cup sugar
2-centimeter lemon peel
1 cinnamon stick
For the filling:
30 grams high-quality marzipan
1 tablespoon prune butter (powidl )
Vanilla ice cream, powdered sugar
Place the water, wine, sugar, lemon peel and cinnamon stick in a medium pot and bring to a boil. Add the pears and simmer, uncovered, for 15 minutes. Turn the pears and cook for another 10 minutes, or until a toothpick inserted into the flesh goes in easily but with slight resistance. Take care not to overcook them. When done, remove the pot from the heat and let the pears cool in the cooking liquid.
When cool remove each pear, gently slice each in half lengthwise and seed, using a melon baller or spoon. Dry each half with a paper towel and fill the cavity in the cut side with a spoonful of marzipan.
Heat the oven to 220 degrees Celsius. Place a square of puff pastry on a cutting board and place a pear half on top. Trim the excess pastry around the pear, leaving a margin of at least one centimeter around. Repeat with each square. The pastry dough must remain very cold while cutting to prevent it from rising. Refrigerate for 10 minutes.
Line an ovenproof pan with baking paper and place the pastry squares in the pan. Spread each with a half teaspoon of prune butter and place a pear half, cut side down, on each. Bake for 25 minutes. Sprinkle powdered sugar on top and serve hot, with vanilla ice cream or sour cream.