Pearfect Pears - just too many
- AlaskaChick Sep 6, 2007 01:33 PM
I recently came by 40 or so fresh ripe bartlett pears and I'm running out of ideas so I need some new thoughts on what to do with them.
This sounds like the perfect time to revive Galleygirl's Pear Tart. Here's the recipe, which was posted a couple of years ago and is a 'hound favorite:
on Oct 14, 2004 galleygirl replied
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...;)
Make up a batch of pear sauce infused with vanilla and maple syrup.
Great alone or on pound cake, cheesecake, potatoes, yogurt, etc.
They are too watery to freeze. I like to make pear mincemeat. It keeps well and is a lighter and brighter version of traditional mincemeat. If you are interested i can post a recipe.
For a low-calorie treatment, I simply cook them with cinnamon, without water since they make plenty of sauce themselves. They don't have to get really soft--they can be firm chunks depending on the size I cut them to. The juice thickens and gets sticky. I put it in jars or freeze it in containers for pouring hot over cold cottage cheese with a topping of chopped walnuts--breakfast sundaes! If they get mushy I simply press them into pear sauce. Good that way too.