Tag: pears

Sponge cake with pears recipe – Italian Cuisine

Sponge cake with pears recipe


  • 1 kg boiled pears
  • 500 g milk
  • 445 g caster sugar
  • 300 g fresh cream
  • 100 g orange juice
  • 100 g flour
  • 100 g soft nougat
  • 100 g ladyfinger biscuits
  • 30 g corn starch
  • 4 pcs yolks
  • 3 pcs eggs
  • icing sugar
  • butter
  • lemon
  • cinnamon powder

For the recipe of the sponge cake with pears, wash 1 pear and cut it into thin slices; arrange them, without overlapping them, on a baking tray lined with baking paper; sprinkle them with a little lemon juice, sprinkle them with icing sugar and bake them at 100 ° C for 1 hour. Prepare a syrup by boiling 600 g of water with 100 g of orange juice and 250 g of granulated sugar. Peel the remaining pears and cut them in half lengthwise; remove the core and cook them in the syrup for 30-35 minutes.
Whip the eggs with 115 g of granulated sugar in a frothy mixture; mix 100 g of sifted flour and distribute it in a hinged mold (ø 22 cm) covered with lightly buttered and floured baking paper. Bake at 180 ° C for about 20 minutes. Bring 500 g of milk to a boil and pour over the 4 beaten egg yolks, also adding 80 g of granulated sugar, corn starch and grated zest of 1/2 lemon. Bring back to the heat and cook stirring, until the cream begins to thicken. Blend 250 g of pears in syrup, mix them with the cream and let cool. Cut the sponge cake into rectangles of about 10 × 3 cm.
Dip the sponge cake and ladyfingers into the pear cooking syrup. Whip the cream with 1 tablespoon of icing sugar. Fill the cup, alternating the sponge cake, the pears in syrup, the ladyfingers and pieces of nougat. Finish with the pear cream and complete with the whipped cream, the baked pear slices and a sprinkling of cinnamon.

If the cooked pears become a dessert – Italian Cuisine

If the cooked pears become a dessert


Cooked fruit and dessert: here is an idea to serve them together for an easy, yet refined, meal to be prepared with a seasonal fruit, a sweet cream, spices and a crunchy touch

This is one of those desserts for the most refined palates.
If you love the cooked fruit and served warm, the spices, the sweetness of the honey and the crunchiness of the dried fruit cannot not prove it. It's also a lot easy to prepare and always makes a great impression.

How to cook pears

The basis of this dessert are the baked pears which you can prepare in different ways.
The simplest provides for the baking in the oven.
You can cut them in half and also keep the peel if you want them to be more rustic. Then put them in a baking dish with little water, some brown sugar and cinnamon at will.
Alternatively you can cook them in white or red wine. Just peel them and cook them whole or in half in the wine diluted with a little water and flavored with cloves, vanilla and cinnamon.
For about 3 pears consider a glass of wine and one of water.
Once cooked, drain and prepare a reduction cooking the remaining liquid for a few minutes with the addition of 50 g of sugar or honey. Then pour all over the pears that are served warm.

The cream to accompany them

We offer you as an accompaniment to the pears of the mascarpone cream which is prepared in no time and does not include cooking.
Just mix the mascarpone with fresh cream mounting everything delicately and adding also in this case sugar or honey.
An alternative always without cooking could be the classic tiramisu cream, made with eggs, better if pasteurized.
If you prefer a cooked cream, instead, opt for one english cream delicate and not very full-bodied.

The crunchy touch

Complete the dessert with the crunchy touch of the crumble. There are different types of crumble.
The simplest is done just cookies. Choose spicy shortbread biscuits, for example the gingerbread very common in this period, the Speculos, and crumble them on the cream coarsely.
Or prepare a kind of crunchy with the hot caramel and dried fruit or the seeds and once cold, break it with a meat tenderizer.
Another solution is to prepare a pastry only with butter, sugar and flour and crumble it on parchment paper and then cook it at 180 ° for 8-10 minutes.

Crêpes with pears and gorgonzola recipe – Italian Cuisine


  • 6 crêpes (22 cm diameter)
  • 150 g gorgonzola
  • 100 g butter
  • 40 g flour
  • 5 pears
  • Grana Padano
  • half liter of milk
  • salt

For the recipe of pancakes with pears and gorgonzola, prepare a béchamel: melt 40 g of butter in a small pan with the same amount of flour and a pinch of salt. Add the milk, stir well and bring to the boil. Cook on moderate heat for 10 minutes, stirring constantly. Add the gorgonzola in pieces and stir until it is melted and well blended. Peel the pears and cut into 3 cubes. Sauté in a pan with 20 g of butter. Arrange the pancakes in 6 portion dishes. Fill them with the sixth part of the sauce and garnish with the other sliced ​​pears, also sauté with butter. Complete with grated Grana and butter flakes.

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