Trying to find recipe for Pear Cake-Like thing that uses Syrup from the can
20 years ago we used to have a roomate who made what I can only describe as this wonderful Pear Cake thing and cannot find him or the recipe and I'm now obsessed with having/making some. It was baked in a pie dish, had a pie crust type shell with canned Pears that were surrounded by a nutmeg scented batter (it was a cake batter consistency) made with the syrup from can then baked. I seem to remember some butter being creamed with sugar in the batter part (but then wonder how it wasn't overly sweet, which it wasn't).
He was originally from Bakersfield,and I think his family was probably either German or Polish but cant imagine any authentic European recipes that'd use the syrup this way. Has anyone ever seen or heard of such a beast or is this likely one of those things that belong in the "Your Mom's Weird Cooking" thread?
Any thoughts, ideas or tips would be most welcome :)
I know there's a recipe where you take boxed cake batter and moisten it with the juice from canned fruit, then put the fruit on top. I feel like I tried this back in the 70s, when these types of recipes were the rage. I believe I made it with fruit cocktail because I had a can sitting around, and it was pretty good. You may have added butter and egg as called for and used the juice instead of whatever other liquid. Adding nutmeg would make it unique.I may still have the recipe, I'll look it up when I get home later.
OP says there was a pie shell, so it wasn't a clafouti and I doubt the dump cake approach too.
Could it possibly have involved sour cream? This is a decades-old recipe from one of those "Mr. Food" segments on the noon TV news:
SOUR CREAM PEAR PIE:
1 unbaked 9" pie shell Preheat oven to 375
5 pears, peeled, cored, diced
1/2 c golden raisins
1 tsp cinnamon
3/4 c brown sugar
1 c sour cream
Whisk eggs, stir in remaining ingredients, pour into shell and bake for 1 hour
The timeline is right so maybe the roommate was using this recipe, or one similar, and using canned rather than fresh fruit. One egg would be needed for each half-cup of liquid so maybe use less sour cream or extra egg. If I were to do something like this today, and wanted to include pear juice, I would use a prepared pie shell, 1/2 cup packed light brown sugar, 3 eggs, 1 cup sour cream, a cup of almond meal, 1/2 tsp almond extract, a pinch of nutmeg, and a large (26 oz?) can of pears with 1 cup of the syrup. Use pears packed in syrup, not juice. A couple of diced dried pear halves or a tbsp of pear liqueur or schnapps would intensify the pear flavor.