Pear cake with grappa sauce

Yield: 1 servings

Measure Ingredient
1¼ cup Plus 2 tablespoons all-purpose flour
1 teaspoon Cinnamon
1 teaspoon Baking powder
1 \N Stick unsalted butter; softened (1/2 cup)
1¼ cup Plus 1 tablespoon sugar
3 larges Eggs
⅓ cup Milk
1 tablespoon Grappa
1 \N Firm-ripe Bose pears
½ cup Raisins or chopped pitted prunes
½ cup Pine nuts; toasted lightly and
\N \N ; cooled
2 larges Eggs
¾ cup Sugar
1 teaspoon Cinnamon
1 \N Stick unsalted butter; (1/2 cup)
¼ cup Heavy cream
1 tablespoon Grappa

FOR PEAR CAKE

FOR GRAPPA SAUCE

Make pear cake:

Preheat oven to 350F and lightly butter and flour an 8½-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 and 1 ¼ 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 ½-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 165F on a candy thermometer, about 7 minutes. Remove bowl from pan and stir in cream and grappa.

Serve cake with warm sauce.

Makes 1 cake.

Gourmet December 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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