Cooking Light's Pear Galette With Brandied Cranberries And Raisins

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Cooking Light


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5 cups peeled Bartlett pears, cored and cut lengthwise into 1/4-inch-thick slices (about 2 pounds)

1 cup brandy

6 tablespoons golden raisins

6 tablespoons dried cranberries

1 1/2 cups all-purpose flour

6 tablespoons granulated sugar, divided

1/8 teaspoon salt

1/3 cup chilled butter, cut into small pieces

5 tablespoons ice water

Cooking spray

3 tablespoons brown sugar

2 1/2 tablespoons cornstarch

2 teaspoons powdered sugar

1 1/4 cups frozen reduced-calorie whipped topping, thawed

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