Tag Archives: Pears

Forelle Pear and Almond Cakes with Muscat Wine Reduction

I saw a Forelle pear for the first time about a month or so ago at our local International Market. I must say that I had never even heard of a Forelle pear until that day. I knew of Seckel pears, but not Forelle pears. Well, of course, I had to buy a bag full and then decide what to do with them once I was home!

After some research, I did find out that they are a bit sweeter and larger than Seckel pears and their season runs from October to March. So, I decided we better cook and bake with them while we can! My husband tasted one as soon as it was ripe and he was hooked! I took a bite and they were so delicious!

I did see a few recipes online with a few types of small pears and some called for Forelle pears, however, they did not necessarily show off the pears themselves. Why slice these cute little pears on the top of a tart? I did, however, find a recipe at Epicurious for an almond cake with a poached Seckel pear tucked neatly inside. The recipe said you could substitute a Forelle pear cut in half, but why do that? I left the pear whole.

The original recipe is for making the cakes with the poached pears and reserving the Muscat reduction for another use. I made some changes and served the cakes with vanilla ice cream and drizzled both with the Muscat reduction. The pears had a delightful flavor from poaching and the cake had a texture and taste almost similar to a sweet cornbread. The Muscat reduction really added another layer of flavor to the pear cakes and ice cream.

It also would make a lovely dessert for guests since the presentation is so attractive and everything can be prepared in advance. One important note, you must serve this the same day you make it. The recipe says to serve within 8 hours. We had a few left over and tried to eat them the next day. The cake was still very good, but the pear was not very pretty on the inside, so be sure to either have enough guests to finish them off or do that yourself! 😉 Also, you would be wise to remove them from the ramekin once they are cooled, and not attempting to do it after only resting 10 minutes. They did not stick at all by allowing them to cool first.

Although the cakes were not as good the following day, I still had some Muscat reduction left, so I poured that over vanilla ice cream and we enjoyed it almost as much! I would definitely make the Muscat reduction again and serve it with the pears and ice cream as a simple and lovely dessert.

By the way, the original recipe made 12 cakes. I have changed the proportions to make 6 cakes.

Here is the recipe adapted from Epicurious:

Small Pear and Almond Cakes

Makes 6 servings

For poached pears
6 firm small Seckel pears (I used Forelle pears)
2 tsp. fresh lemon juice
1 cup Muscat wine
1/2 tablespoon unsalted butter

For cakes
3/4 cup whole blanched almonds (4 oz.)
1/2 cup plus 1 tablespoon sugar
1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing ramekins
1/2 teaspoon pure vanilla extract
2 large eggs
1/3 cup all-purpose flour plus additional for dusting
1/4 teaspoon salt

Vanilla ice cream (use a really good one)

Special equipment: a small melon-ball cutter; 6 (4-oz.) ramekins

Poach pears:

Peel pears, leaving stems intact, then core from bottom with melon-ball cutter. Toss pears with lemon juice in a bowl as peeled, then arrange on their sides in a 10-inch heavy skillet. Add wine, butter, and lemon juice from bowl (liquid will not cover pears) and bring to a boil.

Reduce heat and simmer, covered, until pears are just tender, 10 to 20 minutes (my pears were tender in 10 minutes). Transfer pears with a slotted spoon to a dish. Boil poaching liquid, uncovered, until just syrupy and reduced to about 1/4 cup, 12 to 15 minutes. Spoon syrup over pears and cool to room temperature, stirring occasionally, about 10 minutes.

Prepare cakes:

Put oven rack in middle position and preheat oven to 400°F.

Pulse almonds with 1/4 cup sugar in a food processor until finely ground, then transfer to a bowl (do not clean processor).

Process butter with 1/4 cup sugar in processor until pale and creamy, then pulse in vanilla. Add eggs 1 at a time, blending well after each addition, then pulse in almond mixture, flour, and salt until just combined.

Lightly butter and flour ramekins, knocking out excess flour, then arrange in a baking pan. Divide batter among ramekins (about a slightly rounded 1/2 cup per ramekin), then gently nestle a pear, leaning it slightly and pressing it very lightly, into batter in center of each cake. (Cakes will rise around pears as they bake.) Reserve reduced poaching liquid for another use serve it over vanilla ice cream!). Sprinkle pears and tops of cakes with remaining tablespoon sugar.

Bake, rotating pan halfway through baking, until cakes are just firm and pale golden with slightly darker edges, about 20 minutes.

Transfer ramekins to a rack and cool 10 minutes, then run a thin knife around edge of each cake and invert on a plate. (I let mine cool completely before removing). Turn cakes right side up and serve warm or at room temperature.

I hope you enjoy these as much as we did! It is a perfect dessert for a Wintry night!
This dessert was featured on Tastespotting today!

4 Comments

Filed under Almonds, Baking, Cakes, Desserts, Ice Cream, Muscat, Pears, Poaching, Recipes, Wine

Baked Pears with Caramel Sauce…Yummmm!


This delicious dessert was the finale to our Boeuf Bourguignon dinner last evening. It is so amazing in taste and yet so simple to prepare. I found a recipe some time ago for something similar, but the sauce was too runny, so I created a version that carmelizes the sauce and makes it thicker. It is much tastier (especially over the vanilla ice cream!).

By the way, I found mammoth sized pears at Costco (isn’t everything mammoth in size at that store?) that were quite inexpensive and every bit as good as the ones you would purchase at your local grocery. (The only difference I noticed was that since they were so large, they were a little “woody” where the stem runs through the pear. You might want to remove this section down to the core). If you are preparing dessert for a large dinner party, I suggest you go there if you can to buy your pears since they were so reasonably priced. They also were perfectly shaped and looked quite pretty to serve to guests. Surprisingly, they cooked in the same amount of time as smaller pears, so be sure not to cook them any longer than 30 minutes even if they are larger.

Here is my recipe:

Baked Pears with Caramel Sauce

Serves 4

2 firm Bosc pears, cut in half, peeled and cored
2/3 cup light brown sugar
2/3 cup apple cider
4 tablespoons unsalted butter
Good vanilla ice cream (I used Haagen-Dazs)
Fresh mint, optional

Preheat oven to 400 degrees. Combine brown sugar and apple cider in a small saucepan and bring to a slight boil, making sure sugar is dissolved. Stir in butter. Place pears in a shallow baking dish cut side up (mine were so large last night that I had to use a 13 X 9 inch dish). Pour sauce over pears.

Bake for approximately 25-30 minutes, basting pears frequently. Check to make sure they are fork tender. Remove the pears and keep warm. Pour the sauce back into the saucepan and reduce over medium heat until it is thick and syrupy, whisking constantly to keep it from separating.

Drizzle sauce over pears and ice cream. Garnish with fresh mint (I did not have any last night, but it makes for a nicer presentation). Serve immediately.

This is a perfect Winter dessert when pears are in season. The flavors will definitely impress your guests!

1 Comment

Filed under Desserts, Pears, Recipes