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Quick & EasyBy Beverly Barbour
Pears and apples love each otherPears, quince and apples, can almost be used interchangeably although pears are often a bit juicer than their friends which means you might up the thickening (flour or cornstarch) that a recipe calls for--don't change it too much, perhaps 1/4 teaspoon when using cornstarch and 1 teaspoon if the recipe calls for flour. This means that if you run out of apples in a recipe you can throw in a few pears and no one will suspect the difference, if anything it will taste better than if a single fruit is used. Vice-versa is true, too, of course. In both cases don't used fruit that is either too young (not enough sugar and juice) nor too old (apt to turn to mush and not as flavorful). Don't use bruised areas and be sure to wash the fruits before you cut into them. Fool-Proof Pear Cake Serve this for dessert or for breakfast. Needs no icing though you can sprinkle with confectionery sugar, if you wish. It can be served lukewarm or cold. Makes one 9-inch cake. 1/4 cup dry, fine, unflavored bread crumbs
Place rack in top position of oven and preheat oven to 350 F. Grease a 9-inch round layer-cake pan with butter and sprinkle with the bread crumbs. Turn pan upside down and tap it to get ride of loose crumbs. In a bowl, beat together the eggs and milk. Add the sugar and salt and continue beating until well combined. Add flour, mixing in thoroughly. Peel pears, slice in half through stem end and scoop out seeds and core. Cut lengthwise into thin slices. Add to the bowl, mixing them well with the other ingredients; the batter will be very thick. Spoon batter into pan and then level it off and smooth the surface. Dot surface with the butter. Bake on top rack of preheated oven for 45 minutes or until top is lightly golden. Remove from pan when cool enough and firm enough to handle. Quick Pear Tart with Raspberry Vinegar Glaze If you have any pink or white peppercorns hanging out in a jar somewhere, they add a lovely little surprise to this very pretty dessert. Makes 6 to 8 servings. 5 ounces almond paste, crumbled
Finely grind almond paste in a food processor. Add softened butter, flour and egg; blend until smooth. Preheat oven to 400 F. On a floured surface roll out puff pastry to 13- by 11-inch rectangle. Fold 3/4 of each edge over; press to adhere (if needed, brush edges with water before making the fold). Transfer to rimmed baking sheet. Pierce surface evenly with fork (but not the folded edges). Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices on the filling, overlapping slightly. Sprinkle with 1 tablespoon sugar. Bake until crust is deep gold color and pears are tender, 35 to 40 minutes. Cool slightly on rack. Meanwhile, stir vinegar and remaining 4 tablespoons (1/4 cup) sugar in small saucepan over medium heat until sugar dissolves. Increase heat and boil syrup until it is reduced to 1/4 cup. This takes 5 or 6 minutes, not long. Place tart on platter. Drizzle syrup over in lines running diagonally across tart. Sprinkle lightly with crushed peppercorns (of any color). Serve warm. Pear, Bacon And Nut Salad Use the thickest bacon you can find or buy the Italian pancetta, if available. If thinly sliced bacon is all that you have, double the amount you use. Pears and bacon love each other. No walnuts on hand? Use whatever nuts you do have. Dressing: 3/4 teaspoon whole coriander seeds
Salad: 1 1/2 ounces sliced bacon or pancetta, chopped
Dressing: Toss coriander seeds in small skillet over medium heat until aromatic, about 2 minutes. Transfer to mortar and grind coarsely with pestle. In a small bowl combine with lemon juice and shallot and gradually whisk in the olive oil. Season to taste with salt and pepper. Salad: Heat skillet and add pancetta; sauté until crisp. Transfer to paper bowels. Tear the cleaned lettuce into bite size pieces in a large bowl. When ready to serve quarter the washed pears, remove core and slice. Toss slices, lettuce, dressing and bacon. Pear For Four Fools Fluffy like pear-flavored clouds. Much can be done ahead, the pears can be poached and pureed plus the syrup can be made. Do bring to room temperature before using. Reheat a little if syrup is too thick. 1 cup dry white wine
Bring wine, superfine sugar, vanilla bean and zest to a boil. Add pears and gently simmer until just tender, 10 to 15 minutes. Reserve poaching liquid and run pears in blender until smooth. Transfer to bowl and quick chill in ice water until cool. While puree cools, boil poaching liquid until reduced to 1/4 cup. Discard vanilla bean, and cool to room temperature. Beat cream to soft peaks. Beat in confectioner's sugar and 3 tablespoon cooled pear syrup (reserving 1 tablespoon); beat until just combined. Divide half of pear puree among 4 glasses, and then top with half of whipped cream mixture. Repeat and drizzle each serving with a little of remaining poaching liquid. Chill covered, 1 hour. You can pair pears with almost any meat or sweet! Beverly G. Barbour-Soules
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