Bosc Beauties last week at Union Square
I’m kind of into the terroir of the pear these days – the pear-oir, if you will………
In addition to marveling at these beauties as still lives, yes, I’ve had a good week in the kitchen with the great pears from Union Square and Melick’s we got last week. Once again, I can’t help but thinking about all those painters for whom fruits became their muse. These Bosc beauties were wonderfully juicy and flavorful. Then, I got some really nice D’Anjou as well.
still life for painters (not me)
Today, I had an occasion to make a cake for a party – my husband was going to a reunion with his college roommates and I got to work in the early morning sun. I settled on this:
DOUBLE GINGER AND PEAR CAKE – adapted from Abigail Johnson Dodge
baking spray
demerara sugar
2 sticks unsalted butter, room temp
2 cups sugar
4 eggs
1 egg yolk
1 cup sour cream
2 tsp almond extract
2 1/4 cups all purpose flour
2 tsp baking powder
4 tsp ground ginger
1/2 tsp salt
1 cup crystalized ginger, chopped
2 bosc pears, ripe, peeled and chopped and tossed in flour right before adding to batter
Preheat oven to 350F. Liberally spray a 10 cup bundt pan with baking spray. Right before adding batter, sprinkle all around with the demerara sugar, tipping the pan to cover all surfaces.
In a medium bowl, whisk together the flour, baking powder, ginger, and salt.
In bowl of electric mixer fitted with the paddle attachment, cream butter until smooth. Add sugar and beat for 2 minutes on medium speed. Scrape down bowl and continue beating another minute. Add eggs one at a time, scraping down bowl as needed. Add almond extract and beat in. With the mixer on low, add the flour mixture in three additions alternating with the sour cream in two additions. Add the crystalized ginger. Take the bowl off the mixer and blend in the pears by hand, making sure the batter is uniformly combined- do not over mix. Gently spoon the batter into the prepared pan making sure not to dislodge the demerara sugar on the surface. Tap the pan on the counter 3 times to make sure there are no gaps in the batter.
Bake for 55 minutes or until a toothpick inserted in center comes out clean. Remove from oven. Cool in pan for 15 minutes. Tap pan on counter a few times to loosen cake. Turn cake out and cook completely on rack. Sprinkle with powdered sugar or make a glaze with Pear Brandy, lemon juice and confectioner sugar, if desired.
For Glaze: place about 1/2 cup of confectioner’s sugar in a small bowl. Add about 1 tsp lemon juice and just enough pear brandy to make a smooth glaze. Add a little water or milk to thin – don’t make it to potently-brandy. Drizzle lightly over the cake and sprinkle with minced crystalized ginger.
from the week:
