Pear enough...
... or enough of pears! I know this is supposedly an outdoor biased site, but at this time of year my range is curtailed by the garden and nature's bounty. We have two pear trees in our garden, espaliered against a south-facing, but shady, wall. One is a Williams and the other a Conference, and each year they produce a modest crop.
This year is different. We have had so many pears that I've had to add extra support to the branches. It would be a shame to waste them, but what to do with this bounty?
Well, a ripe Williams is lovely with a chunk of Roquefort and a glass of Sauternes, but man cannot live by bread and cheese alone, so especially for the chocolate addicts amongst us (you know who you are) here is Doodlecat's recipe for Chocolate and Pear dessert.
Mmmmmm... yum!
Well, off now to pick some blackberries for another dessert for the freezer - poached pears with blackberry syrup.
Uh - oh. Our neighbour has just appeared. She has a surfeit of marrows and pumpkins. There could be some marrow based recipes to follow!
This year is different. We have had so many pears that I've had to add extra support to the branches. It would be a shame to waste them, but what to do with this bounty?
Well, a ripe Williams is lovely with a chunk of Roquefort and a glass of Sauternes, but man cannot live by bread and cheese alone, so especially for the chocolate addicts amongst us (you know who you are) here is Doodlecat's recipe for Chocolate and Pear dessert.
You will need:
8" round cake tin (preferably the sort with the removable base)
4 oz. soft butter
4 oz. caster sugar
1 oz. cocoa powder
4 oz. self raising flour
1 tsp baking powder
2 eggs (beaten)
3 medium sized Williams pears
Grease and line the tin with greaseproof paper. Peel, halve and core the pears (core best removed with melon baller or small teaspoon) not forgetting the woody bit up to the stalk. Arrange cut side down in the base of the cake tin.
In a large bowl, beat together the butter, sugar and cocoa powder until light and fluffy, then beat in the eggs a little at a time. Add the flour and baking powder and beat in thoroughly - add a splash of milk if the mixture is too stiff.
Spoon the mixture over the pears, slightly dished towards the centre, and bake in the centre of a moderate (180C) oven for approx 35 minutes, or until the top is firm and springy to the touch and a skewer put into the middle comes out clean. Cover with a little foil if extra time is needed.
Allow to cool in the tin for a few minutes, before removing the tin sides and inverting on a cooling rack (put the cooling rack on top & then, holding it in place, flip the cake & rack over together). Gently lift the base ... and voila! It should look something like the picture.
Serve drizzled with a little of your favourite plain chocolate, melted in a warm pan, and a dollop of cream or creme fraiche.
Mmmmmm... yum!
Well, off now to pick some blackberries for another dessert for the freezer - poached pears with blackberry syrup.
Uh - oh. Our neighbour has just appeared. She has a surfeit of marrows and pumpkins. There could be some marrow based recipes to follow!
posted by Phil at
Wednesday, September 16, 2009
10 Comments:
very yummy looking indeed. So why hasn't one winged it's way up as part of a bribe? ;)
And the mention of marrow. Not had it in years (due to limited taste of family). Just the thought of stuffed marrow, or marrow and white sauce - mmmmmm
Phil, have you ever thought of turning them into something far more tasty for Miss W. They make really great home made wine, very good for her health!
Derek
Bribes eh, Darren? I didn't have you down as a corruptible type. We'll see ... maybe next time you're down this way?
Derek - brilliant idea! I've got a load of demijohns and airlocks etc in the garage. And with a few apples as well, we should have an excellent result.
Cheers!
Bring me a bottle in 12 months time, or earlier and I'll keep it until it's ready to drink.
To your health of cousre!
Derek.
Did someone mention chocolate? Excellent. Shame about all the 'healthy' stuff. Pear wine, yum. Chocolate and alcohol, genius!
Thanks for posting the recipe: I'm going to make this myself! Shall have to buy my pears in the market though.
Ali - Tini says that your husband was raised on tinned Bartlett pears, and the fresh stuff could be a shock. Best replace the creme fraiche with condensed milk to break him in gently.
OOh, yum... that looks very good!
Now I'm hungry, but I have NO CHOCOLATE AT ALL!
*shock horror*
Apparently, you can put almost anyfruit in a bottle with some voddy. Leave it for 3 weeks, then strain (the liquid!) and leave it for another 3 weeks - and you have a "name$" fruit liquoer.
Blackberries or raspberries work specially well, I'm lead to understand.
If not drunk gosub 2000 as we say in basic land.
There's lots of elderberries out this year, I noticed recently
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