Sunday, September 30, 2012

For the love of Pears..............

The universe finally allowed time for some canning today! Our Sand Pear was the only one that bore this year due to the weird winter but she bore a phenomenal number of pears. My beloved Ball Book had a syrup recipe using Honey so that is how the batches started, when the honey ran out I replaced it with Agave, then added vanilla and cinnamon to the third Agave batch, finally ending with a brown sugar batch when the Agave ran out.

Fortuitously Erin over on the Polyface Hen House Blog  posted a nice Plum Cake recipe today that I stole and used pears instead of plums, it was a huge hit! So I thought I would share it here too. Just a note on using pears, I cooked mine in agave syrup for about five minutes before adding them to the cake.

Pear  Cake  (or other fruit of choice)
3 eggs; 1/2 c. butter, softened; 1/2 c. sugar; 1 t. lemon zest; 1 c. flour; 1/2 t. baking powder; 1 1/4 c. plums, pitted and sliced
  1. Preheat oven to 375 degrees.  Grease and flour one 9 inch tube pan.  Separate the eggs.
  2. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
  3. In a large bowl, cream together the butter and sugar.  Beat in the egg yolks and lemon zest.  Stir together the flour and baking powder and then beat the flour mixture into the creamed mixture.  Gently fold in the egg whites.
  4. Spread the batter evenly into the prepared pan.  There will only be a little over an inch of batter.  Arrange the pears, attractively over the batter.
  5. Bake for 40 minutes or until cake tests done.  Allow to cool before serving.
*** Recipe courtesy of Polyface Hen House Blog

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