Sip and Learn with Gabriel: Wines Around The World
Presented By Anthony Corona Media
Sip & Learn with Gabriel: Wines Around the World
Presented by Anthony Corona Media
Search for this episode under the Sunday Edition with Anthony Corona podcast wherever you listen to your shows or click the listen link below the recipe
Champagne, Brunello, and a Little Culinary Adventure
Pop the cork, pour a glass, and join Gabriel and Anthony for another delicious episode of Sip & Learn with Gabriel: Wines Around the World, where great wines, unexpected pairings, and lively conversation take center stage!
We kick things off with Gabriel’s beloved house Champagne, Nicolas Feuillatte Réserve Exclusive Brut Non-Vintage. From safely opening that bubbly bottle (because nobody wants a Champagne cork flying across the room!) to understanding the importance of serving temperature, Gabriel shares a few tips to help listeners enjoy Champagne like a pro. Then comes a playful pairing twist: a special-edition Montemore aged cheddar from Wisconsin’s Satori family. Who says Champagne only belongs with oysters and fancy hors d’oeuvres? We explore how this unexpected match brings out delightful flavors and reminds us that wine pairing is all about curiosity, discovery, and having fun.
Next, we travel to the heart of Tuscany with a 2010 Vittorio Toscarelli Brunello di Montalcino DOCG, paired with Montemore Italian-herb cheddar in a delicious nod to the magic of pairing wines and foods from the same region. But the Brunello’s journey doesn’t stop at the cheese board! It joins a comforting homemade dinner of pork roast, noodles, and carrots, with those noodles soaking up all the rich, savory goodness of the roast drippings. And just when you think Champagne has had its moment, we bring it back for dessert! Gabriel’s homemade French pear galette crumble, with its buttery, cinnamon-kissed goodness and a dollop of whipped cream, becomes the perfect excuse to revisit our bubbly friend. We also share tips for keeping an opened bottle of Champagne fresh for a few more hours—because one glass of Champagne is lovely, but discovering that it can accompany an entire evening of culinary adventures is even better!
Dessert Recipe: Gabriel’s French Pear Galette Crumble
Ready to bring a little Sip & Learn magic into your own kitchen? The French pear galette crumble featured in this episode is Gabriel’s very own creation, and the recipe is included below. Give it a try, pour yourself something delicious, and remember: the best wine pairings are often the ones you never saw coming. Cheers
FRENCH PEAR GALETTE CRUMBLE
A Rustic French-Inspired Dessert by Gabriel
A warm, buttery pear crumble made with ripe Bartlett pears, French galettes, European butter, cinnamon, and sugar. This rustic dessert combines the softness of baked pears with the rich, crumbly texture of French cookies.
Unlike a traditional pie, this dessert is meant to be spooned directly from the baking dish. Its charm is in its imperfect, golden, buttery texture.
YIELD: 8 servings
PREPARATION TIME: 20 minutes
BAKING TIME: Approximately 18–25 minutes
OVEN TEMPERATURE: 350°F (175°C)
BAKING DISH: 9-inch round pie dish
INGREDIENTS
- 5 medium Bartlett pears, ripe but still firm
- 12 large French galettes, approximately 12–14 ounces total
- 8 ounces (1 cup) unsalted European-style butter, cold and cut into small cubes
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Whipped cream, for serving
IMPORTANT:
Use solid block butter, not spreadable butter or butter from a tub. The solid butter helps create the rich, crumbly texture.
EQUIPMENT
- Vegetable peeler
- Cutting board and paring knife
- Box grater, using the coarse side
- Large mixing bowl
- Measuring cups and spoons
- 9-inch round pie dish
- Oven mitts
- Cooling rack
- Serving spoon
STEP-BY-STEP INSTRUCTIONS
1. PREPARE THE OVEN AND BAKING DISH
1. Position an oven rack in the center of the oven.
2. Preheat the oven to 350°F (175°C).
3. Place the empty pie dish on a stable counter surface where it will be easy to reach.
4. Make sure your mixing bowl and ingredients are arranged within easy reach.
2. PREPARE THE PEARS
1. Rinse the pears under cool running water and dry them with a clean towel.
2. Using a vegetable peeler, remove the skin. Work slowly, keeping the pear against the cutting board rather than holding it in the air.
3. With a paring knife, remove the stems and cut each pear into quarters.
4. Feel for the firm central core and seeds. Carefully cut these away.
5. Place the box grater securely inside the large mixing bowl.
6. Using the coarse side of the grater, grate the pear quarters into the bowl.
SAFETY TIP:
Keep your fingertips curled inward and use short, controlled strokes as you approach the end of each pear piece. Stop grating when the remaining piece becomes too small to hold safely.
The grated pears should feel moist and finely shredded, with some natural juice collecting in the bowl.
3. CRUMBLE THE FRENCH GALETTES
1. Open the packages and count out 12 large galettes.
2. Break each galette into smaller pieces using your hands.
3. Continue crumbling until you have a mixture of coarse crumbs and small cookie pieces.
4. Add all the crumbled galettes to the grated pears.
The mixture should feel textured rather than powdery. A few larger cookie pieces are perfectly fine.
4. ADD THE BUTTER
1. Remove the cold butter from the refrigerator.
2. Using a knife and cutting board, cut the butter into small cubes, approximately 1/2 inch in size.
3. Add the butter cubes to the pear and galette mixture.
4. Wash and dry your hands thoroughly.
5. Using clean hands, gently mix everything together.
Rub and squeeze the mixture between your fingers, allowing the butter to combine with the pears and cookie crumbs.
Continue mixing until the butter is distributed throughout the mixture. You should feel small buttery pieces and moist, crumbly clusters.
5. ADD THE SUGAR AND CINNAMON
1. Measure 2 tablespoons of granulated sugar.
2. Measure 1 teaspoon of ground cinnamon.
3. Sprinkle both ingredients evenly over the mixture.
4. Gently toss everything together with your hands until the sugar and cinnamon are distributed.
The mixture should smell buttery, sweet, and warmly spiced.
6. TRANSFER THE MIXTURE TO THE PIE DISH
1. Using your hands or a large spoon, transfer the mixture into the 9-inch round pie dish.
2. Spread it gently so that it reaches the edges of the dish.
3. Do not press it down firmly. Keep the texture loose and rustic.
4. Hold the dish securely with both hands and gently tap its bottom against the counter once or twice to help the mixture settle.
SAFETY TIP:
Keep the dish close to the counter when tapping. There is no need to lift it high or drop it. The goal is simply to settle the mixture, not compact it.
7. BAKE THE CRUMBLE
1. Put on oven mitts.
2. Carefully place the pie dish on the center oven rack.
3. Bake at 350°F for approximately 18–25 minutes.
Begin checking at 18 minutes.
HOW TO TELL WHEN IT IS READY:
- The mixture should be hot throughout.
- The pears should feel soft when gently tested with a spoon.
- The butter should be fully melted and incorporated.
- The mixture should look moist and cohesive, rather than having visible pools of melted butter.
- You may hear gentle bubbling around the edges.
- The aroma should be rich, buttery, and fragrant with cinnamon.
If the mixture still feels watery or has separate pools of butter, continue baking for a few additional minutes.
Because oven temperatures and pear moisture vary, use the texture and consistency as your main indicators rather than relying only on the timer.
8. COOL AND SERVE
1. Using oven mitts, carefully remove the pie dish from the oven.
2. Place it on a stable cooling rack.
3. Allow it to cool for at least 10–15 minutes.
The crumble will be very hot immediately after baking, especially because the pears retain heat.
4. Using a large serving spoon, scoop portions directly from the dish onto individual dessert plates.
5. Top each serving with a generous spoonful of whipped cream.
Do not attempt to cut the dessert into neat slices. Its rustic, spoonable texture is part of its appeal.
GABRIEL'S SERVING SUGGESTION
Serve the crumble warm, with freshly whipped cream on top.
For a special French-inspired wine pairing, enjoy it with a glass of Champagne. The buttery galettes, sweet pears, and cinnamon create a lovely contrast with Champagne's freshness and acidity.
BON APPÉTIT!
A RECIPE BY GABRIEL
Sip & Learn with Gabriel: Wines Around the World
pisode Notes
Notes go here
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