Valentine's Day Orchard Fruit Galette with Whisky & Cocktail Pairings

Often, Valentine’s Day means going out for a special meal, an intimate evening at home with your significant other, or just gathering with friends, and it’s especially memorable when you can add an indulgent whisky-glazed dessert. For those homebody lovebirds, a hostess extraordinaire, or those with a last-minute urge to treat themselves, you can pull together this easy galette, which bursts with orchard fruit. It can be elevated when paired with a fruity dram, or perhaps a fruited cocktail for those who prefer it.

Though it sounds intimidating, a galette is easier than pie, because it is a lazy version of a pie—just in a free-form shape. No baking dish is required, just a pan, some parchment paper, and a touch of elbow grease to roll out the dough. Folded inside is a thin layer of alternating pears and apples, brushed with a glossy whiskey caramel.

There are many orchard fruit-forward sippers to pair with the dessert, as whiskies often have concentrated fruity esters that become more pronounced during maturation. Fruity undertones are evident in styles including American single malt and rye, as well as Irish pot still and Indian whisky. Each directly echoes the fragrant, caramelized orchard fruits enclosed in the flaky pie dough.

For the whisky aficionado who likes a neat or on-the-rocks pour, an apple-forward dram is a good place to start. A pour of Virginia Distilling Co’s Cider Cask American single malt exudes abundant apple notes, from apple danish to crisp green apple, thanks to a trifecta of apple spirit casks used to finish the whiskey, including French calvados, Virginia cider, and Laird’s apple brandy barrels. Previous batches in VDC’s experimentation with cider casks included scotch in the blend, a batch of which made the No-13 spot in our 2018 Top 20.

Another approachable pairing, though on the spicier side, is Sagamore’s 7 year old bottled in bond. A well-rounded rye with plenty of applesauce, baked apples, and pie crust on the palate gives way to a rich ending filled with pronounced char notes. If you’re really looking to impress, break out a bottle of Balvenie 21 year old PortWood. Though the label is well known for its extensive line of cask-finished expressions, this one is especially nuanced with a savory spice on the palate, a perfect foil to the citrus-laced galette. First released in 1996, this whisky was matured in American oak before being finished in port pipes. At $350 a bottle, it’s a worthy splurge for a special occasion.

Often overshadowed by apples, pears are a welcome addition to the galette, adding gentle honey notes and a textural variety. Pairing well is the pear-forward The Legendary Dark Silkie, an Irish blend with notes of conference pear (a buttery floral variety) and a peaty twist, thanks to the combination of double and triple distilled single malts that add a savory edge. Slightly more indulgent is Rampur’s Double Cask Indian Whisky. This spice-tinged expression is chock-full of honey, green apple, and pear flavors that complement the galette beautifully.

Those who prefer a cocktail pairing, look no further than the Facia De Perra, a riff on the Vieux Carre. The name, meaning “face of a pear” in Italian, is a nod to a fond memory of its creator, Manhattan’s Leonetta’s beverage director, Mark Rancourt. “The name is an insult my best high school friend's Italian mother used to use. I always found it hilarious, and perfectly appropriate for this drink.” Made with Rittenhouse rye, it has a peppery bite that counters the pear cognac’s sweetness while adding a spicy bite to complement the dessert.

FACIA DI PERRA

• 1 oz. Belle de Brillet (or other pear cognac)
• 1 oz. Rittenhouse Bottled in Bond (or other rye)
• ¾ oz. Cocchi Vermouth di Torino
• 2 dashes Angostura bitters
• 1 tsp. Poli Miele
• Dehydrated pear slice for garnish

In a short rocks glass, stir together all the ingredients. Add one large ice cube and stir well to chill. Garnish with dehydrated pear slice and serve.

Whiskey-glazed Apple & Pear Galette

Crust:

• 1 ½ cups all-purpose flour
• 1 Tbsp. sugar
• 1 tsp. salt
• ¾ cups sticks cold unsalted butter, cubed
• ¼ cup cold rye whiskey

Whisk together the flour, sugar, and salt in a medium bowl. Add the cubed butter, working it into the flour mixture until it resembles coarse sand with large bits of butter intact.
Add the whiskey and gently mix together. Roll out onto a clean work surface and knead a few times until homogeneous.
Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
On a clean work surface sprinkled with flour, roll out the dough into a ¼-inch thick circle with a rolling pin.
Transfer to a parchment paper-lined baking tray.

Filling:

• 2 large apples, peeled and cored
• 2 large pears, peeled and cored
• ⅓ cup brown sugar
• ¼ cup lemon juice
• 1 tsp. cinnamon
• 3 Tbsp. cornstarch
• 2 Tbsp. cold unsalted butter, cubed

Preheat the oven to 425°F.
Slice the apples and pears into ¼-inch slices.
Toss the fruit with brown sugar, lemon juice, cinnamon, and cornstarch until fully coated.
Arrange fruit in a circular pattern on the dough within ½ inch of the edge. Crimp the outer ½ inch of dough over the fruit and drizzle any leftover sugar-lemon juice over the fruit.
Dot the crust with the cubed butter.
Bake for 40 minutes or until the edges are golden brown and the fruit is bubbling.
Let cool at least 1 hour before slicing. Best served warm or room temperature.

Whiskey Caramel:

• ½ cup sugar
• 2 Tbsp. water
• 3 Tbsp. unsalted butter
• ⅓ cup heavy cream
• 2 Tbsp. rye whiskey

Cook the sugar and water over medium heat in a small saucepan until it turns amber. Swirl the pan every minute or so to prevent scorching.
Once the sugar is liquid and has turned an amber color, whisk in butter slowly over low heat, followed by the heavy cream. Whisk continuously until smooth.
Drizzle over warm or room-temperature galette and serve immediately.
Galette will keep for 2-3 days in an airtight container in the refrigerator.