Pear Cake With Pine Nuts Food

PEAR CAKE WITH PINE NUTS

Steps:

• Heat oven to 350°F. Spread pine nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
• Spray 9-inch round cake pan with cooking spray. In large bowl, mix flour, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Remove 1/3 cup flour mixture to small bowl. Stir in cinnamon and toasted pine nuts; set aside.
• To remaining flour mixture in large bowl, add sour cream, milk, lemon peel, vanilla, baking powder, baking soda and egg. Beat with electric mixer on medium speed until well blended. Pour batter into cake pan. Arrange pear slices over batter. Sprinkle with reserved pine nut mixture.
• Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.

PEAR CAKE

Steps:

• Cream sugar and oil; add eggs and vanilla; beat well.
• Add flour and cinnamon with a spoon.
• Add pears and nuts.
• Pour in a greased bundt pan and bake 1-1/2 hours at 325 degrees Fahrenheit.
• Icing:
• Place powdered sugar in a bowl. Add pear juice and enough hot water to make a thin consistency to pour over cake.
• Allow cake to cool.

PEAR CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 8x8-inch pan.
• Sift together flour, baking powder, salt.
• In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
• Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
• Add milk alternatively with the dry ingredients, starting and ending with flour.
• Pour half of the batter into baking pan.
• Cover with pears, then pour the remaining half of the batter, covering the pears completely.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cool completely.

PEAR & PINE NUT CONSERVE

Steps:

• In a Dutch oven, heat oil over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add pears, sugar, orange zest, orange juice and rosemary; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until mixture is thickened, stirring occasionally. Stir in pine nuts. Return to a boil; cook and stir 5 minutes longer. , Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

FRESH PEAR CAKE

Steps:

• Combine the pears and the sugar and let stand for one hour.
• Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
• Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
• Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

PEAR CAKE WITH GRAPPA SAUCE

Steps:

• Make pear cake:
• Preheat oven to 350°F and lightly butter and flour an 8 1/2-inch springform pan, knocking out excess flour.
• In a bowl whisk together flour, cinnamon, and baking powder. In another bowl with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and stir in grappa. Peel and core pears and cut into 1/2-inch dice. Fold pears int batter with raisins or prunes and pine nuts.
• Pout batter into prepared pan and sprinkle top with remaining tablespoon sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 to 50 minutes. Cool cake in pan on rack and remove side of pan.
• Make grappa sauce:
• In a bowl with an electric mixer beat together eggs, sugar, and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water melt butter and stir in egg mixture. Cook sauce, stirring constantly, until thickened and it registers 165°F on a candy thermometer, about 7 minutes. Remove bowl from pan and stir in cream and grappa.
• Serve cake with warm sauce.

SOUR CREAM PEAR CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
• In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
• In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
• In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
• Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
• When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.