Pear Galette with Warm Caramel Sauce

Gonna try it! My sister does not like pumpkin anything so this may be a second dessert for us at Thanksgiving.



Pear Galette Ingredients

2 pears, cored and quartered* ($2.64)
2 Tbsp granulated sugar ($0.08)
2 Tbsp brown sugar ($0.10)
2 tsp lemon juice ($0.02)
½ tsp cinnamon ($0.04)
½ tsp ground ginger ($0.12)
pinch of salt ($0.01)
1 pre-made pie dough ($1.38)
1 Tbsp dried cranberries or ''craisins'' ($0.13)
1 Tbsp milk, for the crust ($0.01)
1 Tbsp turbinado sugar, for the crust ($0.06)
Caramel Sauce Ingredients

¼ cup salted butter ($0.60)
½ cup brown sugar ($0.40)
¼ cup heavy cream, room temperature ($0.42)
½ tsp vanilla extract ($0.23)


INSTRUCTIONS

Preheat oven to 450F. Slice pears ¼ inch thin.**
In a medium mixing bowl, stir together sugar, brown sugar, lemon juice, cinnamon, ground ginger, and salt.
Pour the mixture over sliced pears and set aside.
Unroll pie dough on a sheet of parchment paper and fill the crust with sliced pears in one single layer, leaving 1-2 inches of space around the edge. (I had some extra pear slices, so I fanned them out on top, making a small second layer.)
Then, add craisins to the leftover pear juice to rehydrate. Set aside while you make the caramel sauce.
In a small saucepan, melt salted butter over medium-low heat. Then, add brown sugar and whisk together until a smooth caramel forms.
Remove caramel from heat and stream in room temperature heavy cream and vanilla, whisking until smooth.
Set aside caramel sauce to thicken. Meanwhile, brush some of the leftover juice from the soaking cranberries over the pears.
Dot the pears with hydrated cranberries.
Gently fold the sides of dough over the edges of the pears and pinch the dough to form a rustic texture and enclose your pear filling inside the galette.
Brush the crust with milk.
Sprinkle turbinado sugar over the crust and on top of your galette.
Bake for 15-20 minutes or until the crust turns golden brown and the pears begin to wilt.***