Pear pies are not much different from apple cakes, both in cooking methods and in popularity.
But prepare them, unfortunately sweet teeth, much less. And a pear is a more rare fruit and there is still a little more trouble with such a cake.
But if autumn is gilding in the courtyard, is it worth asking your mother or grandmother, and suddenly you will not refuse to cook such a wonderful treat?
Pear Pies - General Cooking Principles
• For the pies, late autumn pears are especially good. Fragrant and juicy their pulp, preserves the aroma and taste even after baking. C pears must be peeled off, as it is very hard and even during long-term heat treatment, it does not soften. The center with the seeds is also removed. They put pears whole in the pies or chop them, cutting them into slices or small pieces.
• To saturate the baking with special flavors, pears are lightly boiled, and then kept until completely cooled in specially prepared syrups or flavored with the dough itself with vanilla. A very original combination of rich pear flavor and cinnamon flavor.
• Pear pies can be made from any kind of dough: from shortcake to biscuit. For faster baking and ready and ready, factory.
• For such baking, not only pears can be put into the filling, sometimes slices of fruit are interlayered or mixed with various creams.
Airy cake with pears made from yeast dough
Ingredients:
• high-quality baking flour - 200 gr .;
• three tablespoons of 3.2% cow's milk;
• two eggs;
• one and a half spoonful of vanilla sugar;
• two spoons of “fast” yeast;
• white granulated sugar - 50 gr .;
• sweet cream butter - 90 gr .;
• juice from 1/3 of lemon;
• three spoons of dark sugar;
• two dense juicy pears;
• powdered sugar.
Cooking Method:
1. Cut the butter into small pieces and leave on the table so that it is softened. 2. In a deep bowl, mix the warm milk to 38 degrees with yeast, 3/4 spoons of fine salt, white and vanilla sugar. Yeast granules and sugar crystals should be completely dissolved in milk.
3. Separately, beat the eggs and combine them with the yeast mixture. In order for the dough to rise well, the eggs must be warm, so remove them from the refrigerator beforehand.
4. Then, intensively stirring the mixture with a whisk (without beating), gradually add all the flour. It should make a sticky and very sticky dough.
5. Add softened butter pieces to the dough and mix well again with a spatula or spoon. Cover tightly with a lid and move closer to heat for 2 hours.
6. Peel the pears, cut in half and remove the core. Cut the halves into slices about two centimeters and sprinkle with lemon juice so as not to darken.
7. At the bottom of a round shape, with a diameter of up to 20 cm, lay parchment and grease the sides with vegetable oil.
8. Gently pour the dough into a mold and evenly distribute it over the whole volume with a spatula. On the surface, spread the slices of pears in the form of a fan and slightly immerse them in the dough. Between the sides and slices of the fruit must leave a gap of one centimeter.
9. Sprinkle dark sugar over the top and let go a little. To prevent the surface from weathering, cover the form with a canvas.
10. Preheat the oven to 180 degrees and put the cake in it for 40 minutes.
11. Covered pear cake with icing sugar, cross it through a sieve.
Crumbly almond pie with thin pears “Filo”
Ingredients:
• three sheets of purchased or homemade “Filo” dough;
• 100 gr. powdered sugar;
• one lemon;
• three thick pears;
• 100 gr. almond kernels;
• two eggs;
• 150 gr. soft butter;
• two sprigs of fresh rosemary;
• 150 gr. sugar.
Cooking Method:
1. Remove needles from rosemary twigs. Wash the lemon, scald it with boiling water and scrub the zest from it. It will be convenient to make a fine chopper. Peeled pears are divided into quarters, removing the core. 2. Sugar, pour 300 ml of water, mix and put on the minimum heat. When sugar is completely dissolved, add the temperature and bring to a boil.
3. Pour the freshly squeezed lemon juice into the boiling syrup. Dip pear slices, lemon zest and rosemary. With a slight boil boil the pears in the syrup for about a minute, remove from the stove and leave to cool. Then put the fruit slices on a sieve and dry well.
4. In a coffee grinder or in a meat grinder, chop the almonds and lightly dry it in a dry frying pan. Do not fry too much, as soon as the aroma goes from it, and the nut chips begin to darken, remove from the heat and cool.
5. The softened butter (100 gr.) Cut into pieces and beat well with a mixer with powdered sugar and a small pinch of salt. Continuing to beat, one by one, enter the raw eggs, and at the end add the cooled almond chips.
6. Sheets of dough well promestate the remaining butter, which is pre-melt. Put the dough in a round shape, putting the sheets on each other. Apply almond cream on the dough evenly, and evenly place the dried pear slices on it and gently press them into the cream.
7. Cover the cake with butter (dough alone) and set for 20 minutes. in an oven warmed to a temperature of at least 200 degrees.
8. While the cake is being baked, boil the syrup over low heat and pour the ready cake over it.
Chocolate Pear Cake
Ingredients:
• butter, unsalted butter - 150 g;
• four eggs;
• 280 gr. baking flour;
• 100 ml low-fat cow's milk;
• 100 gr. dark sugar;
• teaspoon of cinnamon;
• black chocolate - 100 gr .;
• spoon baking powder;
• vanilla sugar - 1 spoon.
For pears:
• dark sugar - 100 gr .;
• a teaspoon of vanilla sugar;
• one small lemon;
• five ripe pears, hard;
• cinnamon stick;
• half a liter of dry white wine;
• cardamom in grains - 2 grains.
Cooking Method:
1. Peel the fruit and gently remove the core without cutting the fruit. 2. Add regular and vanilla sugar to wine. Add all the spices and spices, put the sliced lemon into thin slices. Put the mixture on medium heat and heat, stirring constantly, until the crystals dissolve completely.
3. Then reduce the fire to the very minimum, dip the pears in the wine syrup, cover with a lid and leave to boil for 10 minutes. Turn the pears over — the part that was not covered in wine should now be in it. Boil another 10 minutes, remove from the stove and leave for 3 hours, do not remove the cover.
4. Pour cinnamon with baking powder into the flour and measure all through a sieve.
5. Add hot chocolate to the hot milk and stir until it is completely dispersed.
6. Put the butter in a deep bowl and cut right into it into pieces. Add brown and vanilla sugar and beat until the oily mass brightens. Continuing whipping, enter one egg at a time.
7. Enter flour into small pieces into the oily mass. After each newly added portion, knead well with a spoon.
8. As soon as all the flour is gone, add the cooled “chocolate” milk to the dough and mix thoroughly.
9. In a buttered round shape, pour a little chocolate dough, about a third. Spread it evenly across the bottom.
10. Evenly, around the entire circumference, place the pears on the dough and fill them with the remaining dough.
11. Bake pear pie at 180 degrees. Cooking time 45 minutes. Before you take it out of the oven, make sure the cake is pierced with a wooden stick.
Caramel Pear Cake
Ingredients:
• four medium pears;
• 120 gr. Sahara;
• 30 gr. homemade butter;
• pinch of ground cinnamon;
• a pound of puff pastry.
Cooking method:
1. Cut the pears into medium-sized slices, after peeling the fruit from the fruit and removing the rough core with the seeds.
2. Pour sugar into a dry frying pan and put on a small fire. Heat, stirring constantly, until the crystals melt. Then apply butter over the entire circumference around the syrup. Once it is absorbed, remove the caramel from the heat and pour into a round shape. 3. Spread the caramel pear slices, round side down, and sprinkle them with cinnamon.
4. Cover the pears with a lightly rolled layer of puff pastry and tuck its edges under the fruit. Make a small hole in the center, an excess of steam will come out through it, and evenly pierce the surface of the dough in different places.
5. For ten minutes, bake the cake at 200 degrees, then lower the temperature in the oven to 180 degrees and stand the cake with pears until a golden crust appears on its surface.
6. Place a plate on the form with the finished cake, bottom up and turn it over so that the product slides out of the form directly onto it.
7. Additionally, pear cake can be decorated with raspberry berries or pour over chocolate syrup.
Pear Cake - Pear Charlotte
Ingredients:
• three eggs;
• 250 gr. white sugar;
• a pound of dense ripe pears;
• powdered sugar;
• 300 gr. white baking flour.
Cooking Method:
1. Spoon eggs and sugar with a spoon until creamy. The resulting mass should be homogeneous and not contain sugar crystals.
2. Pour the flour all at once, and mix it thoroughly with the egg mass. So that the flour does not become lumpy, this should be done quickly.
3. Cut the peeled pears into large slices and remove the hearts with seeds. Then cut each slice into small cubes and sprinkle them with flour. You can use starch instead of flour.
4. Apply a thin layer of butter on the inner surface of the mold and put the powdered pears into it.
5. Apply the dough evenly on the fruit and level it with a wide knife.
6. For forty minutes, place the pearl charlotte in the oven, preheated to a temperature not lower than 190 degrees.
7. Prepare the cake, after it has cooled sufficiently, decorate with icing sugar.
Sand Cake with Pears in Coconut Chips
Ingredients:
• flour - 450 gr .;
• 250 gr. natural butter;
• six small pears;
• granulated sugar - 200 gr .; • white chips of coconut pulp - 100 gr .;
Cooking Method:
1. Put the butter (200 gr.) In a large, wide bowl and cut it straight into the container into small pieces. Add 150 gr. sugar, flour, and chop until fine crumb is formed. Collect the oil crumb with a lump, crush it several times and put it in a bag, cool it by placing it in the refrigerator for half an hour.
2. In the form covered with a thin layer of butter, lay out the dough rolled into the layer and form from it low sides.
3. At the bottom of the workpiece gently lay out small slices of pears, without peel and seeds.
4. Beat the eggs with the remaining sugar. Add the coconut chips and melted piece of the remaining butter. All thoroughly mix and place on a pear, spreading a uniform layer.
5. Place the cake in hot oven for forty minutes. Baking temperature - 200 degrees
Pear Pies - cooking tricks and helpful tips
• If the fruit slices do not need to be boiled in the syrup, whip them in a little water, the filling will become softer.
• Before adding to the filling, lightly powder the pear slices with flour. It will slow down the secretion of juice, and the dough around the fruit will not be sticky.
• Knead the dough very quickly, otherwise the butter will melt and it will not be crumbly and layered.
• Lubricate a thin layer of butter, powder with flour or sprinkle with semolina. This will keep the cake safe from unwanted sticking.
