Mulled Wine Poached Pear Galette


Mulled Wine Poached Pear Galette

This Mulled Wine Poached Pear Galette is the epitome of a perfect winter dessert, showcasing the seasonal charm of Bosc pears. Known for their dense flesh and rich, honeyed flavour, Bosc pears are ideal for poaching, as they hold their shape beautifully while absorbing the aromatic spices of the mulled wine. As the pears simmer gently in a blend of red wine, mixed spices, cinnamon, vanilla, and a touch of orange zest and juice, they become tender and infused with the warm, comforting flavors that define the holiday season.  

The galette itself is a testament to rustic elegance. The buttery, flaky dough is easy to prepare and forgiving in its simplicity, making it an approachable yet impressive dessert for any home cook. The almond flour spread provides a subtle nutty sweetness that complements the spiced pears, while the golden, crisp edges offer a delightful contrast in texture.  Not only is this galette a treat for the taste buds, but it also makes for an excellent dessert when entertaining guests or attending a dinner party. Its visually stunning presentation, with the deep ruby hues of the mulled wine poached pears, is sure to draw admiration. 

The galette can be served warm, straight from the oven, or at room temperature, making it convenient for transporting and sharing.  Each bite of this galette delivers a symphony of flavors and textures, from the spiced, juicy pears to the delicate, buttery crust, finished with a glossy syrup made from the reduced poaching liquid. It’s a dessert that brings comfort and joy, perfect for cozy winter nights and festive gatherings alike.     

mulled wine poached pear galette

Mulled Wine Poached Pear Galette

A rustic galette featuring tender pears poached in spiced mulled wine, enveloped in a buttery crust and finished with a glossy syrup.


For the Poached Pears

  • 4 Bosc pears peeled, halved, and cored
  • 1 cup sugar
  • 500 ml red wine
  • 1 tsp mixed spice or substitute with a blend of cinnamon, nutmeg, and allspice; I used the Gluhwein Gewurz from Gewurzhaus
  • 1 cinnamon stick
  • 1 tsp vanilla bean paste or extract
  • Zest of 1/2 an orange 3 strips and juice of 1/2 an orange

For the Galette Pastry

  • 170 g plain flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 120 g unsalted butter cold and cut into small cubes
  • 1/4 cup ice water 60 ml

For the Galette Filling

  • Poached pears sliced
  • 1/4 cup almond flour
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

For the Topping

  • 1 large egg beaten (for egg wash)
  • Raw sugar for sprinkling


Poaching the Pears

  • In a large saucepan, combine the red wine, sugar, mixed spice, cinnamon stick, vanilla bean paste, orange zest, and orange juice.
  • Bring to a simmer over medium heat, and leave it for 20 minutes or until the pears are cooked through and just soft.
  • Remove the pears from the poaching liquid and allow them to cool on a plate. Once cooled, slice the pears thinly.

Making the Galette Pastry

  • In a large bowl, whisk together the flour, sugar, and salt.
  • Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
  • Drizzle in the ice water, one tablespoon at a time, and mix until the dough starts to come together.
  • Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Don’t discard the poaching liquid. Continue to simmer it for a further 30 minutes until it thickens and forms a syrup. This will be used to brush over the pears and for serving.

Assembling the Galette

  • Preheat your oven to 190°C (375°F). Line a baking sheet with baking paper.
  • On a lightly floured surface, roll out the chilled dough into a rough circle about 30 cm (12 inches) in diameter.
  • Transfer the dough to the prepared baking sheet.
  • In a small bowl, mix the almond flour, sugar, and vanilla extract. Spread this mixture over the center of the dough, leaving a 2-inch border around the edges.
  • Arrange the poached pear slices over the almond mixture.
  • Fold the edges of the dough over the pears, pleating as necessary to create a rustic edge. Brush the dough with the beaten egg and sprinkle with raw sugar if using. Brush some syrup over the surface of the pears.
  • Bake for 40 minutes, or until the crust is golden brown.
  • Remove the galette from the oven and brush the surface of the pears with the syrup.
  • Let the galette cool slightly before serving. Enjoy warm or at room temperature.
  • Enjoy your delicious Mulled Wine Poached Pear Galette!


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Meet Marianne

brunching, baking and sipping tea


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