Emergency Blueberry Pear Cake Food

MINI PEAR AND BLUEBERRY SPICE CAKES

Steps:

• Preheat the oven to 350°F. Generously butter the cups and top of a muffin tin with six 8-ounce cups. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light brown sugar. Arrange 7 or 8 blueberries in each cup. Cut the pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading the slices to cover the berries. Arrange the remaining berries over the pears, and set the tin aside.
• Into a small bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add the egg and egg yolk; beat until smooth.
• With the mixer on low speed, add the flour mixture to the butter mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Stir in the vanilla.
• Pour 1/3 cup batter over the fruit in each muffin cup. Gently tap the bottom of the tin against the counter several times to evenly distribute the batter.
• Bake the cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 25 minutes. Remove from the oven; let cool in the tin.

PEAR BLUEBERRY CRISPS

Steps:

• Divide the fruit between two 6-oz. ramekins or custard cups coated with cooking spray. In a bowl, combine the brown sugar, flour, oats and cinnamon; cut in butter until mixture is crumbly. Sprinkle over fruit. Bake at 350° for 20-25 minutes or until topping is golden brown. Serve warm.

PEAR-BLUEBERRY BETTY

Steps:

• Heat oven to 325 degrees. Spray eight 4-ounce ramekins or custard cups with vegetable spray; coat each with 3/4 teaspoon granulated sugar. Cut bread into 1/4-inch cubes; place on a baking sheet and toast until golden brown, about 15 minutes. Let cool. Raise oven temperature to 400 degree.
• Slice pears in half lengthwise; core. Cut each half crosswise into 1/4-inch-thick slices; place in a bowl. Add 3 tablespoons brown sugar, cornstarch, ginger, brandy, and 4 tablespoons pear nectar; toss to combine.
• Place bread cubes in a bowl; add melted butter and half the liquid from pear mixture; toss to combine. Place 1 heaping tablespoon bread in each ramekin to cover bottom. Distribute half the pears among ramekins. Add 1 heaping tablespoon blueberries to each; cover with remaining pears. Divide remaining bread over pears; drizzle with remaining pear liquid.
• Cover each ramekin with foil; press down on tops and place on a baking sheet. Place a baking pan on top of ramekins and fill with dried beans to weight it. Bake until puddings are golden, about 50 minutes. Remove weight and transfer ramekins to a wire rack; let cool for about 20 minutes. Remove foil. Unmold onto serving plates.
• Meanwhile, whisk yogurt with remaining tablespoon brown sugar and pear nectar. Serve yogurt sauce on the side.

BLUEBERRY & PEAR CAKE

Steps:

• Preheat oven to 200°C/400°F/Gas 6.
• Lightly grease a deep 20cm (*in) cake tin and line it with baking parchment.
• Put the flour, baking powder, margarine, almonds, eggs, orange zest & juice and almond essence in a large bowl and beat them together thoroughly.
• Fold the pears and blueberries into the mixture. Spoon it into the prepared cake tin and sprinkle with the demarara sugar. Bake for 45-60 minutes or until firm to the touch.
• Cool the cake in the tin on a wire rack. Stored in an airtight container, it will keep for up to a week.