Crimson Pear Galette with Cranberry Sauce

Every holiday I make cranberry sauce and for years I’d end up with multiple containers of it leftover. I could never justify tossing it because my cranberry sauce is not your average cranberry sauce. We make it from fresh cranberries and add some Screwball Peanut Butter Whiskey and Healthy On You® Spice Spice Baby Spice Blends. I highly recommend giving it a try, you will not be disappointed and you too will not want to throw any away (recipe here).

So one holiday I got creative with the leftovers and this beautiful, easy dessert was born! With pre-made puff pastry, all you have to do is prepare the filling and bake. The color also screams “holiday cheer”. No more tossing leftovers, give this recipe a try!


Makes 4 servings

  • 1

    gluten-free puff pastry dough, thawed (Shar makes a good one)

  • 2 cups

    homemade cranberry sauce (recipe to my Screwy Cranberry sauce here)

  • ¼ cup
  • ¼ cup
    red wine (I used Pegasus Estate Wines Cabernet)
  • 2 tsp
  • 4 small

    very ripe pears

  • 1 small
    egg, beaten
  • Fresh cranberries for garnish



  1. Preheat the oven to 400°F.
  2. In a medium saucepan, add the cranberry sauce, honey, wine, Spice Spice Baby Spice Blend and bring to a boil.

  3. If the mixture is too thick, add about a ¼ cup of water to loosen the juices.
  4. Set a strainer over a glass bowl. Scrape the mixture into the strainer and allow the liquids to drain.

  5. Using a sharp knife, cut the pears into halves. Carefully remove the stems and place a pear half, cut-side down, onto a work surface. Place a chopstick on either side of the pear half, so the pear is framed on the top and bottom. Thinly slice the pear crosswise, stopping when the knife hits the chopstick and leaving the bottom ¼ inch of the pear intact. Repeat with the remaining pear halves and set aside.

  6. On a parchment paper, roll out the puff pastry dough.  

  7. When most of the liquid has drained from the cranberry mixture, scoop a thin layer of the solids from inside the strainer and spread on the base of the dough leaving a 1 ½-inch border. Reserve the liquid.

  8. Add the sliced pear halves on top of the surface of the cranberry mixture. Try to cover as much space with the sliced pear halves as possible.

  9. Fold the pastry edge up and over the pears to create a 1 ½-inch border.

  10. Using a pastry brush, brush the beaten egg over the border of the galette.

  11. Use toothpicks to pin and secure the corners down

  12. Bake the galette for 30 to 35 minutes, until the crust is browned and the fruit in the center is bubbling. 

  13. Remove from the oven and using a pastry brush dipped into the reserved cranberry liquid, brush the top of the pears and coat.
  14. Return to the oven for an additional 5 minutes. Remove and allow to cool before serving.

  15. Add a dollop of fresh whipped cream or mascarpone. Sprinkle with cranberries for garnish.

Samantha Binkley