There’s a particular kind of magic that happens in the quiet moments between service at the restaurant, where time feels like it slows down just enough to let inspiration find you. Whether I’m in my kitchen at home in Nice, or tucked away somewhere in the heart of South Africa, these moments often lead to the creation of something that speaks to both place and passion.
One such creation is the White Wine Poached Pear Galette with Citrus Yoghurt. It’s a recipe born out of the simple pleasure of cooking with and savouring a fantastic wine like De Grendel’s Sauvignon Blanc. Often, it’s in the act of pouring myself a glass that ideas start to bloom. The delicate sweetness of the pears, gently poached in white wine, paired with the tangy citrus yoghurt, brings together the elegance of French technique with the vibrant flavours of De Grendel’s wine. It’s a dish that, like the best moments in life, is both unpretentious and deeply satisfying. Who said Sauvignon Blanc is only for summer?
White Wine Poached Pear Galette With Citrus Yoghurt
Prep Time: 30 minutes | Cooking Time: 45 minutes | Resting Time: 4530 minutes | Serves: 8
INGREDIENTS
For the pears
4 pears
500ml De Grendel Sauvignon Blanc
500ml water
165g honey
3 bags rooibos teabags
5ml vanilla paste
1 bay leaf
1 whole cinnamon stick
Peeled zest of 1 naartjie
Juice of 1 large lemon
For the tart dough
210 g flour
15 ml sugar
2.5 ml salt
115 g butter, cubed chilled
90 ml ice water
For the yoghurt
200g plain double cream yoghurt
Zest of one lemon
2,5ml picked thyme leaves
To assemble
100g Forage and Feast Citrus and White Chocolate Rusks, crushed into small/rough pieces
50g Forage and Feast Apricot & Brandy Extra Fruit Jam
METHOD
For the pears
Carefully peel all of the pears, trying to keep their natural shape. Place the peeled pears in a bowl of water with a little lemon juice to prevent them from oxidising.
In a large pot, combine the remaining ingredients and bring to a gentle simmer
Place the pears inside the poaching liquid
Allow to poach for 18-20 minutes or until the pears are tender
Remove the pears from the liquid
Allow the poaching liquid to reduce till a syrup-like consistency is reached
Slice the cooked pears in half, lengthways
For the tart dough
To make the tart dough, mix the flour, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Add the cold butter and mix until the butter pieces are the size of peas. Add the ice water and continue to mix just until the dough comes together. Gather the dough with your hands and shape it into a disk. Wrap it in plastic and refrigerate for 30 minutes. Preheat the oven to 180°C.
To assemble
Roll and cut the tart pastry into 8cm circles with about 5mm thickness. You will need 8 circles for the pears
Sprinkle a tablespoon of crushed rusks on the pastry, place the half-sliced pear on top of the crushed rusks
Make vertical cuts through the pear once it is placed on top of the pastry. Take care not to cut through the pear completely
Crimp the pastry around the pear, ensuring that you can still see the natural shape of the pear
Bake for 20 minutes till golden in colour
While the galette is in the oven, combine all of the ingredients to make the lemon yoghurt,
Once the galette is baked and golden in colour, remove it from the oven and allow it to cool slightly
To serve, place the galette over the yoghurt and top with a few picked thyme leaves.
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