Thursday, December 29, 2011

Pears, Pears Everywhere

I've baked two lovely treats from Dorie Greenspan's Baking to use up a bunch of fat, juicy pears that my bro-in-law sent us. I've done pretty well--I only have five left. Woot!

First up, Brown Sugar Bundt Cake (pg 179). I'm glad I looked pears up in the index, because they're buried in the ingredient list, so I wouldn't have noticed them otherwise. This is a moist, tender cake. It's lightly sweet, and the pears retain their flavor. My only complaint is the prunes. I like prunes, but they were aggressive here, because all the other flavors are subtle. Next time, I'll use apricots or dates instead of prunes. 

Conclusion: Liked it, and it's Charlie-Approved. I popped it in the freezer, and am happy that it's there.

As a safeguard against my potentially dreadful goose pie (which actually turned out to be pretty good. Huzzah!!), and because I had pie crust in the freezer, I made Fold-Over Pear Torte (pg 348). A pie crust is pressed into a spring form pan. The edges are supposed to be higher than I managed to get them. Woops. Diced pears, diced dried apricots, walnuts, and lemon zest/juice are mixed together, then piled in the crust. A very wet batter (custard??) is poured in, then the sides of the crust are crimped over.

All our rum was gone (egg nog), so I couldn't include it. It would have been a nice addition to the vanilla and almond extract in the batter.

I asked Matt why he was making weird faces. He said he was trying to decide if he liked it. He landed on yes, and had a second slice.

Conclusion: Liked it. I suspect it was supposed to bake a little longer. It was very wet. Or maybe that's just the nature of pears. Not sure.


  1. These are two great looking pear Desserts. I chose the foldover pear torte for TWD and loved it. Pears are fab in baked goods.

  2. Yum! Both desserts look delicious. I'll have to give these two recipes another look in Baking!