Cooking Light's Pear Galette with Brandied Cranberries and Raisins

Cooking Light's Pear Galette with Brandied Cranberries and Raisins
Photo by Randy Mayor

Ingredients

  • 5 cups peeled Bartlett pears, cored and cut lengthwise into 1/4-inch-thick slices (about 2 pounds)
  • 2 teaspoons powdered sugar
  • 1 ¼ cups frozen reduced-calorie whipped topping, thawed
  • 6 tablespoons granulated sugar, divided
  • 6 tablespoons dried cranberries
  • 2 ½ tablespoons cornstarch
  • 3 tablespoons brown sugar
  • + 7 more ingredients
    • 1 cup brandy
    • 1/8 teaspoon salt
    • Cooking spray
    • 5 tablespoons ice water
    • 1/3 cup chilled butter, cut into small pieces
    • 6 tablespoons golden raisins
    • 1 ½ cups all-purpose flour

Combine the first 4 ingredients in a medium bowl; cover and let stand for 1 hour. Drain.Preheat oven to 425°.Lightly spoon flour into dry measuring cups; level with a knife. Place flour, 1 tablespoon granulated sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butt...

View full recipe at My Recipes

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