Pear Financiers Food

CINNAMON ROLL-STUFFED PEARS

Steps:

• Place a rack in the middle of the oven and preheat to 350 degrees F.
• Halve the pears lengthwise and scoop out the centers with a tablespoon to make a cavity that will fit a cinnamon roll. Cut a thin slice from the bottom of each pear half so the pears sit flat. Arrange the pears on a rimmed baking sheet and fit a cinnamon roll into each cavity. Sprinkle the pears and cinnamon rolls with the sugar.
• Bake until the pears are tender and the cinnamon rolls are puffed and golden, about 20 minutes.
• Empty the icing packet into a small bowl and add the lemon juice, cinnamon and cloves. Stir to make a smooth glaze.
• Drizzle the glaze over the pears and cinnamon rolls. Serve warm.

CRANBERRY PEAR HAZELNUT FINANCIER

Steps:

• Preheat oven to 350°F. and butter and flour a 9- by 2-inch round cake pan.
• Spread hazelnuts in a shallow baking pan and toast in oven until they begin to turn pale golden, 7 to 10 minutes. Cool hazelnuts completely. Discard any hazelnut skins that rub off easily. Increase oven temperature to 400°F.
• Peel and core pear. Chop pear coarse and in a bowl toss with cranberries and 1/4 cup sugar.
• In a food processor grind nuts with remaining 3/4 cup sugar, flour, and salt until fine.
• In a bowl with an electric mixer beat whites with a pinch salt until they just hold stiff peaks and fold in nut mixture gently but thoroughly. Fold in butter and vanilla (the batter will deflate) and spread batter evenly in cake pan. Arrange fruit mixture evenly over batter and bake in middle of oven 40 to 45 minutes, or until a tester comes out clean.
• Cool cake in pan on a rack 5 minutes and invert onto a plate. Cool cake, fruit side up, on rack until ready to serve.
• Sprinkle cake with confectioners' sugar and serve warm or at room temperature with whipped cream or ice cream.