“Same, Same, but Different – but, Still the Same”

Pear Cake 2 arrIt’s as easy as, “A piece of cake!” Honest to goodness, there are so many reasons why I enjoy baking and yielding successful results is definitely one of them. While I’m no Martha Stewart, it’s no surprise that I do favour her tried and tested recipes.  After all, if she can do it so can I ─ right? Well, there’s one way to find out ─ let’s get baking!  With the right recipe and attitude, I approach Martha’s take on the familiar classic ─ upside-down pineapple cake ─ but, like her, use an alternative fruit for this fall-esque treat:  “Pear Upside-down Cake.”Pineapple Cake arr

Still pear-trending, I use green d’Anjou pears though I find this versatile recipe can be altered by using apples.   Continuing with instructions, I prep the pears ─ wash, peel, core and slice the fruit ─ and separately create the topping and batter.  Once the three parts are ready for assemblage, it’s time to layer:  topping first, pour the sweet butter and brown sugar mixture into a cake pan; proceed by carefully arranging the pear crescents; and finally, pour the cake batter onto the pears and use an off-set spatula to evenly spread it out to the pan’s edge.Pear Cake 1 arr

Following this recipe’s rules is, indeed, “a good thing.” But for extra flavour and warmth, I added a touch of fragrant cinnamon spice to the batter.  While you may omit spices altogether, be mindful that a hint will suffice as introduction of bold tastes may overpower the mild profile of this pear cake.  Once ready for pre-heated treatment, I set this cake off into the oven and bake it accordingly ─ as per Martha’s suggestions ─ at 350F and for 45 minutes.  Pear Cake 4 arrPleasing to the eye and palette, the end result is delicious:  a glistening burst of caramelized softened pears that are neatly embedded into moist ─ almost pudding-like ─ yellow cake.  Undeniably achievable, this ringed pear cake recipe is befitting of baking aficionados and dessert-lovers alike.  A same-old-different take on a homemade treat that is both enjoyable to prepare and share by the piece, slice or plate ─ happy eating!

© DISHFUL, 2015.  All Rights Reserved.


A Shapely Pear

Pear Crisp 3 arrFall is here, and with it comes an abundance of seasonal fruit. And thanks to a neighbourly gift, my effortless reaping of pears not only leaves me with a surplus of ‘au naturale’ shapely tree ornaments but, too, some baking inspiration. With no shortage of semi-firm green pears in sight, these treats can be kept to have and to hold ─ in a basket ─ before they fully ripen.  Then again, why wait?

Loving the pear shape? Undeniably well-suited for an elegant affair, pursuit of a classic poached pear recipe is the clear route for those who want to keep its curvaceous integrity. But when life’s offerings are plenty ─ and ‘boiling’ over a stove top can be averted ─ here’s what I do with all that fruit: peel, cut and get baking! For fancy taste without all the fancy work, I keep up with rusticity and follow a delectably simple country staple ─ golden raisin and walnut pear crisp.  Pear Crisp 2 arr

It’s Thanksgiving in a dash ─ well, almost! Courtesy of fragrant cinnamon spice, bites of toasty warm reminders of the upcoming holiday are thankfully achieved via homely fruit crisp. Equally pleasing to my ears, this shareable dessert can be made and altered to match one’s taste. Getting started then, select your preferred seasonal harvest ─ apples, pears, peaches, berries, etc. ─ and prepare the two main parts: a sweet fruit bottom and crunchy oat topping.

No tricks and all treat, this pear crisp is consistent with the following ‘fillings’: cinnamon, sugar, lemon ─ juice and zest ─ golden raisins and sliced pears. For your take, you can even try elevating the mixture by soaking the raisins in brandy or orange juice in addition to adding variant dried fruits such as cranberries or candied ginger. Pear Crisp 4 arrIn continuum, the soon-to-be crunchy topping can be made by separately ‘hand-mixing’ these dry ingredients: brown sugar, flour, rolled oats, salt, walnuts, and cold butter. ‘Et voilà,’ a complication-free fruit layer and oat topping that is ready to be poured into a greased oven-proof deep dish, and baked at 375°F until bubbly and golden brown. Though only a few, here are some friendly key reminders: preheat the oven, bake the crisp for approximately 40 minutes, and proceed to cool for roughly 20 minutes. Falling for these instructions, here’s the ultimate scoop: this baked bountiful of pear-licious crisp is best enjoyed at room temperature, and even more decadent when served ‘à la mode’ for a match-made mouthful ─ tenderly baked pears paired with rich vanilla ice cream.

© DISHFUL, 2015. All Rights Reserved.