Tag: pear

Pear Tarte Tatin Recipe – Italian Cuisine

Pear Tarte Tatin Recipe

  • 165 g flour
  • 130 g butter
  • 100 g granulated sugar
  • 30 g egg
  • 6 g icing sugar
  • 4 pears
  • cinnamon powder
  • salt

For the recipe of tarte pear tatin, prepare the brisée dough: mix the flour with 80 g of butter to obtain a slightly sandy whole. Add 15 g of water in which you have melted the icing sugar and a pinch of salt. Also add the egg and knead everything until a homogeneous mixture is obtained.
Shape it into a slightly flattened tile, wrap it in food film and let it rest in the refrigerator for 40 minutes. Peel 3 pears, cut them into 4 wedges each and remove the cores. Peel the fourth pear and cut a washer: it will be used for the center of the mold.
Arrange in a non-stick cake pan (diam 22 cm) 50 g of butter in flakes and sprinkle with granulated sugar. Arrange the pear segments one very close to the other, with the tip pointing towards the center and the part cut upwards, until the mold is filled; place the pear washer in the center, cutting it into smaller pieces, if needed.
Roll out the dough to a thickness of 4-5 mm, cut a disk of the same diameter as the mold and lay it over the pears, tucking it along the edge. Bake at 220 ° C for about 30 minutes, then cover the surface with aluminum foil and cook for another 8-10 minutes. Remove from the oven and immediately turn over the cake; complete with a little cinnamon.

Plumcake pear and lemon – Italian Cuisine

»Plumcake pear and lemon

Whip the eggs with the sugar and the grated rind of the lemon until you get a swollen and fluffy mixture.

Add the oil, lemon juice and water. Then add the flour and the yeast and work until a smooth dough is obtained.

Peel the pears and cut into cubes. Add them to the dough and mix to make them well incorporated.

Pour the mixture into an oiled and floured plumcake mold. Then cook in preheated oven at 180 degrees for about 35 minutes

Let the plumcake cool with pears and lemon before serving.

White chocolate soufflé with spicy pear: how to prepare it – Italian Cuisine

The "wow" effect is guaranteed by the use of the whole pear: a dessert for great occasions that does not require great performances!

You want to make a great impression by bringing a table to the table spoon dessert that will leave everyone speechless?
With a soufflé success is always assured and we give you some suggestions to prepare a delicious and easy one.

Fruit in the dessert

A perfect dinner can only end with dessert and seasonal fruit.
Well, why not take to the table sweet and fruit in one recipe?
Since cooked apples and pears, although with a good wine and many spices, are not exactly mouth-watering desserts, we have thought of a rich and effective alternative.
We cover a cooked pear with the mixture of a white chocolate souffle and cook everything in the oven. It seems difficult, but it's easier than you think.
This dessert should be served warm, simply as it is or accompanied by some semi-coated cream with cinnamon.

The recipe of white chocolate soufflé with spicy pear

Wash very well 4 small kaiser pears and remove the outer skin. Keep the petiole that will serve to make the most beautiful dessert to be presented.
Cook for 10 minutes on very low heat in a glass of Marsala diluted with water together with a cinnamon stick, cardamom berries and star anise. Let it cool.
Separately heated 90 ml of milk with 80 g of white chocolate excellent quality and a cbrown sugar egg, then add 10 g of butter and 20 g of flour well sifted. Let it cool and then add 2 egg yolks.
Apart from whip the whites to snow.
At the end, gently mix the chocolate mixture with the egg whites without removing them.
Lay each pear inside a single-portion muffin mold in well buttered aluminum or in ceramic cocotte and pour a little mixture around it.
Bake in the oven at 180 degrees for 10 minutes and serve when the souffle is still swollen.

Muffin and plumcake with pears

Always taking advantage of the idea of whole pears, you can also prepare some muffin or a plumcake from breakfast.
And if you do not want to cook the pears in wine or water before covering them with the dough, you can also simply wash and dry them well keeping also the outer skin. An advice, though: choose them small size so they cook first.
Considering that this kind of cakes cooks longer than a soufflé, about 30-40 minutes versus 10, the pears will eventually turn out to be very soft and perfect to slice even if you have used them raw.

Browse now our gallery for more advice on preparing this dessert.

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