1,222 likes, 25 comments - xanthemross on March 15, 2025: "I love baking with pears because they are available through the autumn and winter when not much other produce is available in the uk, especially fruit. They go perfectly with @flora to create this pear, cinnamon and ginger galette. Here’s the recipe: for the pastry: 100g @Flora Salted 200g plain flour 2 tablespoons brown sugar 2-3 tablespoons ice cold water for the filling: 3-4 conference pears (size depending) 75g @Flora Salted 2 tablespoons brown sugar 1 teaspoon minced ginger 1 teaspoon ground cinnamon egg wash and a tablespoon of brown sugar to coat on top before baking 1. Before you’re ready to make the pastry, cut the Flora Salted into cubes and chill for at least half an hour. Once ready, put the flour into a magi mix along with the Flora Salted and brown sugar. pulse until breadcrumbs have formed, being careful not to overmix as this will heat up the pastry. Once breadcrumbs have formed, add the water slowly until the pastry comes together.. test the consistency long the way, it should for a smooth texture and not crumble. Take it out of the magi mix and shape into a ball, and then flatten. Cover and chill again for at least 30 mins. 2. Peel the pear and put them into lemon water to stop them discolouring. Cut the pears into slices top to bottom and hold them together to keep their shape. 3. To make the cinnamon butter, add the Flora Salted to a frying pan along with the cinammon, brown sugar and ginger. Stir until the b+tter has fully melted and pour over the pears. 4. Preheat the oven to 160 degrees celsius, prepare a lined baking tray, and roll out the pastry into a rough circle until it’s about 2-3cm thick. Place the pears inside, going as neat or messy as you’d like, leaving a good amount of room around the outside to fold the pastry in. Once folded in, egg wash, sprinkle the sugar over, and bake for about 25 minutes or until the pastry is golden. AD".