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Whole pear cake

Whole pear cake

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I mixed the butter with the sugar until it became a fluffy cream.

I added cream, then eggs one at a time and flour mixed with baking powder and salt.

I also added flour a little after I added an egg, I like the resulting texture more.

I removed the pear stalks, cleaned them but left their tails.

I put the countertop composition in a round shape of 26 cm, lined with baking paper.

I put the 5 pears as seen in the picture, and I cut one in four and put it in the middle of the form.

I sprinkled with brown sugar.

I put the tray in the oven at 200 degrees for 40 minutes.

Check with a toothpick when baked.

I let the countertop cool in the oven.

I put raspberries on top and garnished "ruffled" with whipped cream.

I left it in the fridge, it's much better cold.

Pears poached in Merlot wine with vanilla and cinnamon, a perfect Valentine & # 8217s Day dessert

Whole pears placed in red wine flavored with vanilla and cinnamon are an elegant dessert for a romantic Valentine's Day dinner.


- 1 bottle (750 ml) of Merlot wine or other red wine
- 200 grams of brown powdered sugar
- 2 cinnamon sticks, cut in half
- 1 vanilla bean, cut in half lengthwise and then cut into four pieces
- 4 pere tari, peeled

Method of preparation:

Put the wine, sugar, cinnamon and vanilla in a medium deep saucepan and heat over medium heat until the sugar dissolves. Add the pears, making sure they are completely covered in wine, then simmer for 30 minutes, until soft. If the pears are very ripe, they could be ready in 20 minutes. Remove the pears using a whisk and boil the wine for half an hour on high heat until it becomes syrup, then cool it.

Put a pear on a shallow plate, pour syrup over them and enjoy this dessert in the company of your loved one.

Overturned cake with apricots

The apricots that ripen during this period inspired me to prepare a traditional French cake. I learned Julia Child's inverted cake recipe, the one with caramelized apples and a thin layer of tender chilled dough. This cake has become so beloved, it knows a lot of variations and is being prepared by everyone today. And you can try it using pears, figs or even peaches and apricots.

The story of the famous Tatin overturned cake (La tarte des Demoiselles Tatin) tells the story of how it was created by mistake. At approx. 160 km from Paris, at the Hotel Tatin in Lamotte-Beuvron, in the 1980s, one of the sisters forgot to prepare the dough, while apples and sugar and butter for a cake had long been bubbling on the stove. Without losing her temper, she quickly made a fragile dough, spread it out, formed a sheet, which she placed over the caramelized apples, then put everything in the oven. When, after a few minutes, the baked cake with the fruit was turned on top, and the sweet caramel and all the apple juice were drained into the dough, a delicate and delicate dessert appeared, which they rubbed on their faces. History shows that this cake was prepared in other places, and yet the merits were given to the two sisters. They did not patent the famous recipe, but that is how its name remained.

Tarte aux Abricots is one of the quick summer cakes on my list because I make it with puff pastry. You can serve it hot or cold and you can also use less sweet apricots. The jam will take care of the caramel, and the result will be excellent. I also add a tip & ndash for baking, get a temperature-resistant glass mold - so you'll see what's going on in the oven - or a classic ceramic cake mold. I serve the cake with whipped cream and enriched with cinnamon, which enhances the taste of apricot molluscs in the sky.


Preparation: 30 minutes * Get: a cake with a diameter of 28 cm

• 15 pieces of apricots (you need 30 halves)

• 1 tablespoon grated lemon peel

• 1 teaspoon ground cinnamon

1. Soak all the apricots in lukewarm water for about 3 minutes (you can leave the apricots longer and less cooked), then cool them with cold water. Peel a squash, grate it and cut it in half.

2. If you do not prepare the cake in a bowl that can be placed in the oven, prepare the caramel in a small pan. Pour the sugar into it and let it caramelize until golden, stirring constantly. Carefully incorporate the grated lemon peel and melted butter. Mix well and leave on the fire until reduced, forming a thick syrup. Meanwhile, heat the oven to 175 ° C.

3. Spread the dough on a surface sprinkled with a little flour similar in size to the baking tin. Cut a circle out of the dough according to the baking form.

4. Move the caramel into the high temperature resistant form that you have previously greased with butter, then add the apricot halves, with the cut side up. Place them close to each other. Bring the dough sheet over the apricots with a rolling pin, press the edges down and glue them to the edge of the form. Prick the dough with a fork in several places to allow the steam from the fruit to come out.

5. Put the cake in the hot oven and bake for about 30 minutes. The cake is ready when the dough has turned golden and the apricots absorb the caramel. Allow the cake to cool slightly, then place a large plate over the form and turn the cake over. Caution - if you use very ripe fruit, apricots will leave a lot of juice, with which you can scald. Work carefully!

Cream enriched with cinnamon

Beat the cream until it becomes hard and at the end add a grated teaspoon of ground cinnamon. Beat a little more, then serve.

Don't be afraid to peel apricots. Peel a squash, grate it and squeeze the juice. Try to form a circle out of the puff pastry when you roll it out so that it doesn't get too unused.

The thick caramel will be in a suitable amount for a shape of 28 cm. If you have a smaller shape, make less caramel. The apricots will leave more juice and then the cake will be harder to turn over.

Cut the dough into the baking tin before placing the caramel and fruit in it. Squeeze the edges of the dough well, then prick a few with a fork, as the hot fruit will release steam. Until the cake is baked, prepare the cream with cinnamon. Cinnamon will color the cream in a slightly dirty shade, but the taste will be excellent.

The cake is very light and so delicious that you will be able to make it often, especially because you can prepare it using other fruits. I like it warmest, with cold cream. On special occasions, in France, this cake is served flambéed. Good appetite!

Hair information

The hair, which has the scientific name of Pyrus comunis is a deciduous tree of the Rosaceae family. It has been cultivated since antiquity in Western Europe, North Africa and East Asia.

The hair is a tree of medium height, reaching 10-17 m in height some species are even in the form of shrubs. The straight stem is covered with a gray-brown bark. Its strong root can reach up to 4-5 m depth. On its long branches are arranged alternately oval leaves with serrated or entire edges in some species.

In April-May, white flowers also appear. They rarely have a hint of yellow or pink. In 2-3 months, from them will grow large fruits, with juicy and sweet pulp, called pears.

The pear is considered the sister of the apple, because they belong to the same family. They have about the same period of development and contain the same vitamins and minerals, but in different proportions.

Hair wood is one of the most preferred in the wood industry. Due to its quality, it is chosen for the manufacture of musical instruments, aesthetic veneers, the manufacture of furniture. It is also used in carpentry, construction and sculpture.

Cake with pears and burnt sugar

1. For the cream, melt the sugar. Caramelize evenly so that no crystals remain on the edges.

2. After it has melted, set it aside and beat the eggs in a bowl with the sugar and warm milk. Pour over the caramelized sugar and stir constantly.

3. For the countertop, separate the eggs. Whisk the egg whites with the powdered sugar, add the yolks rubbed with a pinch of salt, melted butter and sifted flour. Pour into a special form and spread on the edges.

4. Then pour the burnt sugar cream composition and place in the oven at 140 ° C.

5. Meanwhile, clean the pears, sprinkle with the liqueur, lemon juice and peel, vanilla essence and boil in a steam bath. Cool and add to the sugar cream before it forms a crust. After they have been in the oven long enough, remove the tray and cool. Serve garnished with mint.

Pear tart

Because most of us love sweets and at the same time we want to be healthy, I looked for recipes for you who cook as dietary and tasty as possible. This is how the pear tart recipe came about, a light recipe, made from start to finish by our hands, without commercial doughs.

I used black flour for the dough, but if you don't like the taste so much, then use half black flour, half white flour. However, we will put flour in the dough as it contains, so the easiest way is to make a special paper bag in which you already have equal amounts of black and white flour.

Fruit desserts are great for us and the kids. In essence, while we are cooking, we can nibble on some raw fruit and that means a lot. A meal of raw fruit a day gives us energy, not to mention nutrients, antioxidants and vitamins. So, don't forget to eat at least 3 fruits a day!

Pears are extraordinary in terms of nutrition. They come loaded with benefits & # 8211 from the ability to fight chronic diseases by providing a high level of antioxidants to their ability to reduce cholesterol levels due to the high fiber content.

Pears contain special phytonutrients, including anti-inflammatory flavonoids, anti-cancer polyphenols and anti-aging flavonoids. Studies on pear nutrition have linked fruit consumption to lower levels of constipation, kidney stones, high cholesterol and even diabetes.

Pears can help reduce inflammation, which is the root of most diseases, plus they are some of the best sources of dietary fiber in all fruits and provide us with large amounts of vitamin C, vitamin K and boron. In addition, pear nutrition helps to reverse copper deficiency and low potassium.

Again and again, we see that the more raw vegetables and fruits we eat, the less likely we are to gain weight and thus fight to maintain our health. Longitudinal studies among overweight adults find that a high-fiber diet from eating fruits and vegetables is associated with less weight gain, probably because fruits and vegetables are so nutritious and low in calories. A pear is a very good, moisturizing and filling snack & # 8211 and it's easy to throw a pear in your bag and take it with you at the beginning of a tiring day.

As a high-fiber food that provides essential nutrients, eating more pears is a great way to prevent or treat digestive problems. In fact, adding more fiber to your diet from whole foods is the best remedy for existing natural constipation. They bring benefits to digestive health due to the pectin found in pears, which is considered to be a natural diuretic and has a mild laxative effect.

Like all fruits, eating pears can provide a quick boost of energy before a workout at the gym. Pears are a natural source of fructose and glucose that the body uses quickly to increase physical performance, concentration and endurance, which makes pears excellent snacks before training. You also need glucose after a workout to replenish glycogen stores and help muscle elasticity, so consider a pear as a healthy source of protein, as a pre-workout meal, or as a snack after a workout. exercise.

Pears are the main ingredient in today's tart. We're going to need 3-4 pears. The good part of today's dessert is that we will not let the pears lose their nutrients by boiling, but just keep the fruits in the sauce on the stove until they soften. Thus, we will have fiber and vitamins, but also an aromatic taste.

Pears - benefits and properties

Pears are a source of vitamins, minerals, but also fiber and antioxidants with multiple benefits for the body's health.

Nutritional values

A medium-sized pear, about 170 grams, contains the following:

Calories: 101 Protein: 1 gram Carbohydrates: 27 grams Fiber: 6 grams Vitamin C: 12% of RDA (recommended daily dose) Vitamin K: 6% of RDA Potassium: 4% of RDA Copper: 16% of RDA

Pears also contain small amounts of folate, provitamin A and niacin. Folate and niacin are important for cell function and energy production, while provitamin A supports skin health and wound healing.

Moreover, these fruits are an excellent source of polyphenolic antioxidants, which protect against oxidative damage. Make sure you eat the whole pear, because the peel has up to six times more polyphenols than the core.

Anti-inflammatory properties

Although inflammation is a normal immune response, chronic or long-term inflammation can harm your health. It is linked to certain diseases, including heart disease and type 2 diabetes.

Pears are a rich source of flavonoid antioxidants, which help fight inflammation and can reduce the risk of disease, studies show.

Maintain heart health and lower cholesterol

Pears can reduce the risk of heart disease.

Their procyanidin antioxidants can lower the stiffness of heart tissue, lower LDL cholesterol (bad) and increase HDL cholesterol (good).

The peel contains an important antioxidant called quercetin, which is believed to benefit heart health by lowering inflammation and reducing risk factors for heart disease, such as high blood pressure and cholesterol.

A study of 40 adults with metabolic syndrome, a group of symptoms that increase the risk of heart disease, found that consuming two average pears every day for 12 weeks decreased the risk factors for heart disease, such as high blood pressure and waist circumference.

Other benefits of pears

Fights the effects of stress Invigorating effect in the case of asthenia Indicated in the treatment of gout, arthritis and rheumatism Accelerates the healing of acne Removes fatigue and overwork Stimulates the formation of red blood cells. Therefore, they are very good in the case of anemia. They increase the production capacity of immune cells. People with a low immune system may benefit from pear cures. They speed up the healing of kidney stones. They are good in the prophylaxis of recurrent urinary tract infections. They calm the cough.

Opera cake

Grind the almonds and mix them with the flour and baking powder.

Whisk the egg whites, then add 110 g of sugar until a strong meringue is obtained.

The 4 yolks and the 2 whole eggs are mixed with the remaining 110 g of sugar, until a cream is obtained.

Egg cream is added over the meringue. So do the flour and almond powder mixture and mix gently, from bottom to top, until a homogeneous composition is obtained.

From the obtained composition, bake 4 sheets, in a tray with dimensions 28 * 24 cm. Bake the sheets one by one in the preheated oven at 200 degrees for 7-8 minutes.

We prepare "Bavarian cream for Opera cake"

Mix the milk with the sugar and put on low heat. When it comes to a boil, take it off the heat and pour it thinly over the yolks.

The gelatine is soaked according to the instructions on the package, then dissolved in a water bath.

Melt the chocolate in a water bath.

We prepare "Coffee cream for Opera cake"

Put water and sugar on the fire.

The ness dissolves in a tablespoon of hot water.

The yolks are mixed and over them is added in a thin thread, the sugar syrup, hot, mixing continuously until a light cream is obtained.

Add the butter at room temperature and continue to mix.

At the end, the dissolved ness is added and the composition is uniform.

We prepare "Cream ganache for Opera cake"

Put the cream and chocolate together on the water bath until the chocolate melts.

Allow to cool, then half of the amount is beaten with a mixer, and the other half is kept liquid, like a glaze.

We prepare "Opera Cake Syrup"

Put water and sugar on the fire until the sugar dissolves.

we continue with the basic recipe.

Grease the first top with syrup.

Spread half of the coffee cream evenly.

Put the second countertop and brush with syrup.

Put all the Bavarian cream on this second countertop.

Place the third top over the Bavarian cream, which is also syruped.

Add half of the ganache cream,

then the last sheet of syrupy top, the rest of the Bavarian cream,

and unmixed ganache cream.

The cake thus assembled is cooled, then portioned with a hot knife, so as not to mix the layers of cream.

Ingredient: 5 suitable pears (well baked), a teaspoon of cinnamon, 150 g butter, 150 g sugar, 3 eggs, 180 g flour, 20 g cocoa, 1/2 teaspoon baking soda, two teaspoons baking powder, 125 ml milk decor- powdered sugar

Preparation: heat the oven to 170 degrees. Line a 20 x 30cm tray with baking paper. Peel a squash, grate it and cut it into cubes. Powder with cinnamon. Separate the eggs, beat the egg whites with a pinch of salt. They step aside. Beat the butter (at room temperature) with the sugar. Add the yolks and mix. Separately, mix the flour with the cocoa, baking soda and baking powder, then mix this mixture into the composition with butter and egg yolks. Pour the milk (cold). Add the beaten egg whites and mix gently. The final dough is poured into the prepared form and leveled. Then sprinkle the pieces of pear on top, as evenly as possible. Bake for 30-35 minutes. After it has cooled completely, remove it, cut it and powder it with vanilla flour.

  1. Preheat the oven to 200F. Set your frying pan over two burners on your oven. Add a few tablespoons of refined canola oil and heat it. Then add the steak and slide it carefully on all sides. Use straps to change them rather than anything that pierces it like a fork. Make it for a total of 7-8 minutes, until it is beautiful and brown everywhere.
  2. Season generously with Kosher salt and freshly ground black pepper. For fresh sewing, place a frying pan in the pan and then place the steak on top of it. With a rib of bones, you can skip the frying pan and place the steak at the bottom in the frying pan.
  1. Insert a digital probe thermometer into the deepest part of the meat, being careful not to touch the bone. Set the temperature alert to beep when the meat reaches 128F (see note below).
  2. Fried until the temperature reaches 128F, which will take another two and a half to five hours, depending on the size of the steak.
  3. Remove from the oven and transfer to a cutting board and cover with foil. Leave the thermometer! Once you take it out, the temperature should rise to 130F, which is perfectly medium-rare, and in 20 minutes or so it will drop back to 120F, which is when it is fully rested and ready to cut. and serve.

Note: Another advantage of slow frying is that you no longer need to cook too much, so you do not have to rest your steak for too long.

For a rare medium rib, we want to take the steak out of the oven at 128F and it will continue to cook until it reaches 130F. If you prefer a primary median rib, remove it at 135F with a target temperature of about 140F. In any case, you will still want to rest your meat until it returns to 120F before sculpting it.

Here is a simple au jus recipe that you can make while the meat is resting. Or try this creamy horseradish sauce.


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