Tag: pears

Recipe Pumpkin and cannellini bean pie, fondue and pears – Italian Cuisine

Recipe Pumpkin and cannellini bean pie, fondue and pears


  • 400 g cooked pumpkin
  • 300 g cannellini beans already cooked
  • 300 g fresh Piave type cheese
  • 100 g Grana Padano Dop
  • 100 g fresh cream
  • 30 g breadcrumbs
  • 4 eggs
  • 2 pears
  • parsley
  • nutmeg
  • cinnamon powder
  • butter
  • sugar
  • salt
  • extra virgin olive oil

To prepare the pumpkin and cannellini bean pie, fondue and pears, mix the pumpkin with 25 g of parmesan, 15 g of breadcrumbs and a pinch of salt. Blend the mixture, then add 2 eggs and, if necessary, a little more breadcrumbs: you will have to get a fairly firm consistency. Complete with grated nutmeg and a pinch of cinnamon; let it rest in the freezer for 10 minutes.
whisk cannellini beans and add the rest of the parmesan, 2 eggs, a bunch of chopped parsley, 2 tablespoons of oil, a pinch of salt. Let the mixture rest in the freezer for 10 minutes.
Grease a plum cake mold and line it with parchment paper. Distribute the pumpkin mixture, then beat the mold on the table so that it is well distributed.
Roll out the mixture of cannellini beans over the pumpkin mixture, then cover with a sheet of parchment paper. Bake in a bain-marie at 180 ° C for about 40 minutes.
Prepare the fondue: coarsely grate the Piave. Heat the cream in a pan and, when it reaches the boil, turn off and add the cheese; stir until a smooth and homogeneous cream is obtained.
Cut pears in small wedges. Deprive them of seeds and cores but keep the peel. Brown them in a non-stick pan with a knob of butter and 1 tablespoon of sugar for 5-8 minutes.
Turn out and let it cool down. Serve with the fondue and some slices of caramelized pear.

Recipe Spiced tart with pears – Italian Cuisine

Recipe Spiced tart with pears


  • 175 g flour 00
  • 120 g caster sugar
  • 120 g butter
  • 50 g almond flour
  • 5 g baking powder
  • 1 eggs
  • 1 kg mixed pears
  • 70 g sliced ​​almonds
  • 50 g brown sugar
  • 1 lemon
  • butter
  • milk
  • nutmeg
  • cardamom

FOR THE PASTA PASTA
work the butter, soft, with the sugar, then add the egg and finally the two flours and the yeast; knead, collect the pastry in a loaf and let it rest, wrapped in plastic wrap, in the refrigerator for about 30 minutes.

FOR THE FILLING AND TO COMPLETE
Peel pears and cut them into pieces. Melt 30 g of butter in a pan with brown sugar and 3-4 chopped cardamom seeds; when the sugar begins to caramelise add the pears and a little grated nutmeg; after a couple of minutes add the zest and lemon juice and cook for 5 minutes. Out of the fire also add 50 g of sliced ​​almonds.
Grease and flour a cake tin (ø 23 cm, h 2 cm). Divide shortcrust pastry into 2 equal parts and roll them, obtaining 2 sheets of about 2 mm thick.
Coated the cake pan with a first sheet, trimming the overflowing dough; distribute the pears and seal the tart with the other sheet. Brush the surface of the cake with a little milk, sprinkle it with a little brown sugar and the sliced ​​almonds and bake at 180 ° C for about 40 minutes.

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.

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