Pear & Pistachio Galette with Tahini Caramel Sauce

Pear & Pistachio Galette with Tahini Caramel

 Ingredients for the Tahini Caramel:

1 cup sugar

1 1/4 cups heavy cream, at room temperature or slightly warmed up

1 tablespoon unsalted butter

¼ cup   water

1 tsp Corn Syrup

3 tablespoons tahini (sesame paste)

¼ tsp Vietnamese Cinnamon

¼ tsp ground Cardamom

Sea salt to taste

Directions:

Add the sugar, water and corn syrup to a heavy bottom pot and heat on low until it melts and starts to brown. The corn syrup in the recipe prevents the sugar from crystalizing. Resist stirring as this will make it more likely to form lumps. Watch carefully.

 Once the sugar mixture is bubbling and a amber golden brown, pour in the heavy cream. Take care when doing this, as it will bubble up. Begin stirring until the cream is fully incorporated and then stir in the butter. You may find that the mixture has hard lumps. Just continue stirring, on low, until they melt and you have a smooth sauce.

 Stir in the tahini

and season with sea salt, Vietnamese Cinnamon, cardamom to taste. Allow the mixture to cool and then store in a lidded jar in the refrigerator for up to a week.

Tahini Caramel Sauce

Ingredients for the Tahini Caramel:

1 cup sugar

1 1/4 cups heavy cream, at room temperature or slightly warmed up

1 tablespoon unsalted butter

¼ cup   water

1 tsp Corn Syrup

3 tablespoons tahini (sesame paste)

¼ tsp Vietnamese Cinnamon

¼ tsp ground Cardamom

Sea salt to taste

Directions:

Add the sugar, water and corn syrup to a heavy bottom pot and heat on low until it melts and starts to brown. The corn syrup in the recipe prevents the sugar from crystalizing. Resist stirring as this will make it more likely to form lumps. Watch carefully.

Once the sugar mixture is bubbling and a amber golden brown, pour in the heavy cream. Take care when doing this, as it will bubble up. Begin stirring until the cream is fully incorporated and then stir in the butter. You may find that the mixture has hard lumps. Just continue stirring, on low, until they melt and you have a smooth sauce.

 Stir in the tahini

and season with sea salt, Vietnamese Cinnamon, cardamom to taste. Allow the mixture to cool and then store in a lidded jar in the refrigerator for up to a week.