Pear time. My pears are screaming to get off the tree & some are committing suicide already. I love

M

Marg CDN

Well-known member
Cyndi's Pear Toffee Nut Cake, and so will my dentist. And I keep it away from the diabetic husband (not because I like it that much but) because he would run out of insulin. Also Judy's Pear Cake into which I sub dark rum for the water and which I bake in a bundt.

I am so happy that the pear and apple trees are on alternate schedules.

If anyone can echo my applause for these 2 recipes, I'd love to see them posted in the favourites:

 
REC: Pear Nut Cake by Judy in Mass

Pear & Pecan Cake

2 Cups All-Purpose Flour
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1/2 Teaspoon Freshly Grated Nutmeg
1/2 Teaspoon Salt
1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water
1 Teaspoon Vanilla
5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & 1/2" cubed
1/2 Cup Toasted Pecans/Walnuts --chopped

Preheat oven to 350̊F .

Butter and flour 9x13-inch baking pan. Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.

Stir in pears and nuts. Pour batter into prepared pan.

Bake until top is brown and toothpick inserted in center comes out clean, about 55 minutes. Cool completely.


Judy in Mass

My notes: I sub dark rum for the water and to keep up with the Caribbean flavour of the rum, I don’t stop grating at ½ t. of nutmeg. I love both.

I use toasted pecans.

I bake it in a bundt pan for 50 minutes.

I keep it wrapped tightly in the frig for 2 weeks minimum before eating.

 
REC: Toffee Nut Pear Cake by Cyndi

Toffee Nut Pear Cake

2 fresh Bartlett pears, cored, cut in 1/8's
2 c. flour
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
2 c. brown sugar, packed
½ c. butter (1 stick - no margarine)
1 c. dairy sour cream
1 tsp. baking soda
1 egg
½ c. chopped nuts
whipped cream, opt.

Sift flour with salt, cinnamon, and nutmeg. Mix in brown sugar. Cut in butter with pastry blender until crumbly.

Generously grease a 9" square baking dish. Spread with half the flour mixture; press down evenly. Arrange pear slices on top.

Stir baking soda into sour cream; mix in remaining half of flour mixture, along with the egg.

Pour batter over pears and spread evenly. Sprinkle with nuts.

Bake at 350F, 40-50 minutes.
Serve warm with whipped cream, if desired. CYH

 
Here's one from Icarus in Boston that I love..

Pear-Cardamom Upside-down Cake w Ginger Anglaise

Courtesy of Linda Collins, pastry chef at Icarus.

6 ounces butter
1 cup brown sugar
3 pears, peeled, cored and sliced

Preheat oven to 350 degrees.
In a saucepan, melt the butter. Remove from heat and stir in brown
sugar. Pour into a 9-inch cake pan and cover with sliced pears. Set
aside.

Cake batter:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/4 teaspoon salt
2 ounces butter, at room temperature
1 cup sugar
2 large eggs
1/2 cup plus 1 tablespoon milk
1 teaspoon vanilla extract

Sift together cake flour, baking powder, cardamom and salt. Set
aside.

Cream butter and sugar on medium-high speed until light and fluffy.
Add eggs one at a time and beat until smooth.

Combine milk and vanilla extract. Alternately add the dry
ingredients and milk mixture to the creamed butter mixture in two
additions. Beat for 2 minutes. Pour cake batter on top of pears.
Bake at 350 degrees for about 40 minutes or until a skewer inserted
in the middle comes out clean.

Remove from oven and let cool for 10 minutes. Run a knife around the
inside edge of pan and then invert onto cake plate.
Serve warm or at room temperature with ginger creme anglaise.

Ginger creme anglaise:
2 cups milk
1/4 cup sliced fresh ginger
6 large egg yolks
1/3 cup sugar
A pinch of salt

In a heavy-bottomed sauce pot, bring the milk and sliced ginger to a
boil, then remove from heat. Set aside for approximately 1 hour.
Whisk together egg yolks, sugar and salt. Reheat milk to simmer and
slowly whisk egg mixture into the milk. Cook, stirring constantly
with a wooden spoon, until it begins to thicken (it should coat the
back of the wooden spoon). Do not boil. Strain creme anglaise to
remove the ginger slices and cool over an ice bath. Refrigerate
until ready to use.
Serves 8.

 
Aaah. Right. Sorry, I didn't realize that I had to empty Trash. Such a fancy site! Now at empty.

 
Here are two more ginger-and-pear recipes--also one of my fave combos.

Enjoy! Sorry to say I can't remember where I found these recipes.


Pear Coffee Cake with Ginger Pecan Crunch Topping

2 1/2 cups flour
3/4 cup sugar
1 cup dark brown sugar
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup cooking oil
1/2 teaspoon ground ginger
1 cup chopped pecans

1 slightly beaten egg
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups chopped ripe pears


Mix together flour, sugars, salt, nutmeg and oil. Set aside 1 cup of this mixture for topping, and add ginger and pecans to this to make the topping.

To the remaining mixture, add the pears. To this, add egg, buttermilk, baking soda, and baking powder.

Spread in greased 9" x 13" x 2" sheet pan.
Sprinkle topping over top.
Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.


PEAR CRUMBLE WITH CRYSTALLIZED GINGER

Topping
1 cup unbleached all purpose flour
2/3 cup old-fashioned oats (or nuts)
2/3 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces

Preheat oven to 375°F. Butter (smaller) 13 x 9 x 2-inch glass baking dish. Mix first 5 ingredients in medium bowl. Add butter and rub in with fingertips until moist clumps form.

Filling
3 pounds firm but ripe pears, peeled, cored, cut into 1/4-inch-thick slices
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons minced ginger
1 1/2 tablespoons unbleached all purpose flour

Combine pear slices and lemon juice in large bowl. Add remaining ingredients and toss to blend.

Transfer filling to prepared dish. Sprinkle topping over. Bake crumble until pears are tender and topping is golden brown and crisp, about 45 minutes. Cool at least 20 minutes. Serve warm or at room temperature.

 
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