A plethora of pears- any recipes?
- Chris VR Oct 14, 2004 04:13 PM
We can't eat our way through all the pears we got from our CSA last week quickly enough. Any suggestions for recipes?
This is my father's all-time favorite dessert...I got it from a chef-friend of mine, named Laurie....She calls it a Pear Tart, but it's more like a dense, rich, buttery cake, made heavy by the pear juice that infuses it...Don't overcook; it's even better the next day!
Laurie's Pear Tart
3 or 4 ripe juicey pears....
Peel,core and cut into sixths, or eighths
1 stick butter
3/4 c. sugar
2 eggs, one at a time...
1 c. flour
1 teasoon baking powder
1/2 t. salt...
Add to butter mixture.
Spray an 8" (important) spring form pan with Pam...Spread the batter in it..Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter...Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g)...The more pears, the moister the cake will be.
Bake at 350 degrees til a skewer comes out clean, about an hour...If you have any doubts, UNDERBAKE....This is a whole different animal if it dries out...Then it's just a cake; correctly done, you'll love it...It's just one of those recipes that is greater than the sum of it's parts. really. Ask my Dad...;)
I also had to increase the recipe by about half, because I only had a 10" springform pan. By the time he checked it at 50 minutes, it was already overdone, but you're right, it's great the next day and even my picky toddler wolfed down 2 pieces for lunch.
(Note- I used turbinado sugar, which I like better than white sugar, and it gives a really nice flavor to the cake, but it might be competing a bit with the more delicate pear flavor.)
Now to tackle the avalanche of apples...
If you scroll down to Apples! from yesterday, I posted an aaple cake recipe which can be used with pears. It is ridiculously simple and delicious.
I love a simple Martha Stewart 'recipe' for a toasted sandwich. Make a sandwich on white bread with sliced ham, a mediumly strong firm cheese (I use gruyere or emmenthal) and sliced pears, and then toast it. The salty ham, sweet pear and sharpish cheese is a great flavour combo. Although that won't take care of a glut of pears, unless you've got a picnic of forty!
don't have the full recipe, but my mother's pear tart is to die for.
Thinly slice the pears and soak them for at least a half hour in poire william and a little bit of white sugar.
use a cream cheese dough, perhaps like one you would use to make ruggelach- spread flat and thin on a cookie sheet (we don't bother to trim the sides)- arrange the slices on the dough and bake. The crust is thin and flaky and the pears are sweet and juicy. And you can reserve the sweetened poire william for sipping in the kitchen!
Just got the latest copy of Saveur magazine today and there is an excellent recipe in it for a pear and current chutney.