13 Jan Indulge in decadence: Wine-Poached Pear Cake
I love this combination of a moist pear cake and the wine sauce with pears. It is the perfect dessert for entertaining, because it is subtle and not so sweet to finish a dinner.
Ingredients:
For the cake:
- butter
- sugar
- flour
- eggs
- pear juice
- cinnamon powder
- baking powder
- salt
- vanilla
For the pears:
- pears
- wine
- orange
- cinnamon stick
- cloves
- sugar
Prepare the Pears:
- In a saucepan, combine the wine, sugar, orange slices, cinnamon stick, cloves, and pear slices.
- Simmer gently for 30 minutes, or until the pears are tender.
- Remove the pears from the saucepan and set aside.
- Reduce the wine mixture over medium heat until it thickens slightly.
2. Prepare the Cake:
- Preheat oven to 180°C (350°F). Grease and flour a springform pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract. 1. www.cakscountrykitchen.com www.cakscountrykitchen.com
- In a separate bowl, whisk together the flour, cinnamon, baking powder, and salt. 1. issuu.com issuu.com
- Gradually add the dry ingredients to the wet ingredients, alternating with the pear juice, beginning and ending with the dry ingredients. Mix until just combined.
3. Assemble and Bake:
- Pour the cake batter into the prepared springform pan.
- Arrange the cooked pear slices on top of the batter.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before removing and serving.
Tips & Variations:
- For a richer flavor, use a high-quality butter and a good-quality wine.
- You can use any variety of pears, but Bosc or Anjou pears work particularly well.
- To add a touch of spice, add a pinch of nutmeg or ginger to the cake batter.
- Serve the cake warm or cold with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy this delicious and elegant wine pear cake!
Frequently Asked Questions
Absolutely! Any red wine will work, but those with fruity notes like Merlot, Cabernet Sauvignon, or Pinot Noir will complement the pears well.
While pears are classic, you can experiment with other fruits like apples, peaches, or plums. Adjust the cooking time accordingly.
Yes, this cake can be made a day or two in advance. Store it covered at room temperature or in the refrigerator.
Reduce the amount of wine used to poach the pears. You can also substitute some of the wine with pear juice or apple juice.
You can use brown sugar instead of granulated sugar for a richer flavour.
You can try using softened unsalted butter or a plant-based butter substitute.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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