Hot Toddy poached Pears and Rye Galette

Pastry crust: In a large bowl, Add the flour, rye flour, sugar and salt and mix well. Cut the butter into cubes and rub into flour until it looks like wet sand. Make a small well in the middle and add the egg yolk, mix well.

Mix the lemon juice with water. Slowly add into the bowl of flour, until it all comes together. Roll it into a ball, chill it for 15 minutes. Roll it out flat and chill for about 30 minutes to an hour.

Hot Toddy Poached Pears: In a heavy bottomed pan. Add the bourbon, honey, sugar, cinnamon, star anise and cloves. Peel the pear skin leaving the stalk.

Add the pears into the pan and cook it on low heat, until the pears are soft yet firm.

Take out the pears and let it cool. Cook the rest of the syrup, until it reduces to half. This syrup is what you would use on the pears during and after baking.

Galette:Preheat the oven to 180 degrees celsius. On a parchment sheet, take the chilled rolled out galette, arrange the pears in the middle. Fold the edges of the pastry, along the pears.

Brush the egg wash on the crust, sprinkle the sugar on the egg washed crust. Sprinkle half of the reduced syrup on the pears. Bake for about 20-25 mins. Once the crust turns golden brown. Take it out and let it cool.

Pour out the rest of the syrup on the pears before serving.