STEP 5. Assemble the galette: Arrange the pear slices in the center of the dough, leaving a 2-inch border. Using the parchment, fold the edges of the dough over the pears to create a rustic border.

1/2 teaspoon ground cinnamon 1 tablespoon apricot preserves (without chunks) 2 firm but ripe Bosc pears, peeled, halved lengthwise, cored and cut lengthwise into thin slices Powdered sugar for dusting ...

Preparation To make the ricotta, pear, and chocolate cake, first put the ricotta in a sieve, place it in the refrigerator, and let the excess whey drain for a few hours (1). Wash and clean the ...

1 firm-ripe pear, thinly sliced 1/2 c. crumbled blue cheese (about 2 ounces) Directions Preheat the oven to 425˚. Lightly brush a large rimmed baking sheet with olive oil.

Preheat oven to 375 degrees. Lay baguette slices in a single layer on a large baking sheet and drizzle lightly with olive oil. Bake 6-8 minutes, until lightly golden. Remove from oven and let cool.