Toffee Pear Galettes
Prep time
Cook time
Total time
Super simple to make and oh so elegant on the table. Crispy puff pastry, sweet caramel and a poached pear. Dessert made in heaven.
Recipe type: Dessert
Cuisine: Australian
Serves: 4
Poached Pears
  • 2 pears
  • 1 vanilla bean, split and seeded
  • 2 cups sugar
  • 3 cups water
  • ½ lemon juiced
Toffee Sauce - (Recipe by Nigella Lawson and it makes WAY more than you need. Use the rest on ice cream!)
  • ¾ cup plus 1 tablespoon brown sugar
  • 2 tablespoons dark corn syrup (I only had light and it worked just fine)
  • ¾ stick butter
  • ⅔ cup heavy cream
  • 2 sheets puff pastry (185 grams)
  • 1 egg (for egg wash)
Poached Pears
  1. Peel each pear from stem down. Brush each pear with lemon juice to avoid browning.
  2. Place sugar and water in a saucepan over medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes.
  3. Add pears and vanilla pod and cut a circle of baking paper and place it on top of the pears. Cover and simmer for 15-20 minutes until tender. Turn occasionally so all sides sit in the syrup.
  4. Remove from heat and let cool enough to handle. (or place in fridge for later use)
Toffee Sauce
  1. Put the sugar, syrup and butter in a pan and slowly bring to the boil, allowing the butter to melt and the sugar to dissolve.
  2. Let the mixture bubble for a couple of minutes before carefully adding the cream.
  3. Cook for another 2 to 3 minutes or until the sauce is thick, sticky and glossy.
  1. Pre-heat oven to 200C/400F (190C fan forced)
  2. Use a large cutter or a cardboard template and a knife and cut out rounds of puff pastry and place on a baking sheet lined with baking paper.
  3. Cut another circle and remove the center and place on the first ring to make a raised edge (you need the edge to hold the toffee sauce)
  4. Pour a couple of tablespoons of toffee sauce in the bottom of the puff pastry circle.
  5. Cut the pears in half (trying to have stem on both pieces.
  6. With a spoon scoop out the seeds.
  7. Place cut side down and using a knife slice the pear thickly but only ¾ of the way up.
  8. Fan out the slices and place on the toffee sauce.
  9. Bake 20-25 minutes until the pastry is puffed and golden.
  10. Serve with cream, ice cream or custard.
Recipe by Orgasmic Chef at