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Oct 14, 2004 04:13 PM

A plethora of pears- any recipes?

  • c

We can't eat our way through all the pears we got from our CSA last week quickly enough. Any suggestions for recipes?

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  1. 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
    1teasoon vanilla..

    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...;)


    6 Replies
    1. re: galleygirl

      Oh- this is JUST what I was looking for! Thanks!

      1. re: Chris VR

        Oh, one note; cream the butter and sugar REALLY well...have fun!


        1. re: galleygirl

          Thanks again, gg! I made it tonight, but unfortunately had to go out and hubby let it overcook. It's a very good cake but now you've got me wondering what I'm missing :-)

          Oh well, I'll try it with the next pile o' pears!

          1. re: Chris VR

            Dang; I should have told you to start checking before the 1 hour mark, ovens being different, and all....The good news is, even if it's overcooked, it still gets better the second day, what with the pear juice moistening it....


            1. re: galleygirl

              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...

              1. re: Chris VR

                Oh, Laurie says you can make it with apples, too. I've had the apples, it's a litle more prosaic, but still... ;) I've made it with peaches, and liked it..


    2. 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.

      1. 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!

        1. 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!

          1 Reply
          1. re: Tamar G

            I do basically the same thing, but I put bits of goat cheese or good cheddar and reconstituted golden raisins under the slices.

          2. Just got the latest copy of Saveur magazine today and there is an excellent recipe in it for a pear and current chutney.