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Pears are fresh from the orchard and cranberries just picked from the bogs: a perfect Thanksgiving combination. Look for all-butter puff pastry as it makes a better crust.

Servings: 6 to 8

Ready time: 1 hour

Pear and Cranberry Galette

2 pounds (1 kilogram) firm Bartlett pears, peeled and cored

1/2 cup butter

1/2 cup brown sugar

1/2 cup fresh cranberries

1 teaspoon grated lemon rind

1/4 cup chopped toasted hazelnuts

1/2 pound (500 grams) frozen puff pastry, defrosted

1 egg, beaten with a pinch of salt

Method

Preheat oven to 425 F.

Cut pears into 1/2-inch slices. Melt butter in a large skillet over medium heat. Add sugar and stir to combine. Continue stirring until mixture begins to turn golden, about 3 minutes. Add pears and sauté, tossing them in the caramel, for 10 minutes or until softened. Add cranberries and cook for 2 more minutes or until pears are soft and golden. Remove from heat. Stir in lemon rind and hazelnuts. Let cool.

Roll puff pastry to a free-form 14-inch round on a floured surface. Place on a parchment-lined baking sheet.

Scrape filling into the centre of the pastry. Fold outer edges of pastry up over filling, creating overlapping folds all the way around. About 8 inches of filling will be uncovered in centre. Brush pastry with beaten egg. Bake for 20 to 25 minutes or until pastry is golden. Cool before serving

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