The Rural Voice, 2001-09, Page 52RURAL LIVING
Enjoy delicious apples and pears
Selected bs Bonnie Gropp
From /nc to stuffings there are a
variety of wars to enjoy the crisp
delicious taste of apples and pears.
SUGAR -GRILLED PEARS WITH
MAPLE CREAM
4 pears. peeled
2/3 cup (150 mL) granulated sugar
1 cup (250 mL) apple cider
1/2 cup (125 mL) water
1 2 -inch (5 cm) cinnamon stick
1 cup (250 mL) regular or light
sour cream or plain yogurt
3 tbsp (50 mL) maple syrup
Cut pears in half and scoop out
core. In medium saucepan. combine
1/2 cup (125 mL) of the sugar, cider,
water and cinnamon stick: bring to
boil. Reduce heat and add pears. flat
side up: cover and simmer for 10
minutes. Turn pears carefully.
simmer. uncovered. until tender. 5-10
minutes, spooning syrup over pears
often. Let cool in syrup. Remove
cinnamon stick. Refrigerate until
ready to serve. Combine sour cream
and maple syrup; set aside.
Just before serving. place pear
halves flat side down on work
surface. Starting near stem end, cut
each lengthwise into 1/4 -inch (5 mm)
thick slices, keeping slices attached at
stem end. Place on baking sheet;
press each gently to fan out slices.
Sprinkle evenly with remaining
sugar. Broil until lightly browned, 3-
5 minutes. Remove from pan
immediately. Serve warm with maple
cream.
•
HAZELNUT PEAR CAKE
WITH CREAM
4 I/2 cups (1.125 L) water
2 3/4 cups (675 mL) granulated
sugar
I tsp (5 mL) lemon zest
1/4 cup (50 mL) fresh lemon juice
1 1/2 tsp (7 mL) vanilla
5 pears, peeled, cored and halved
2 cups (500 mL) ground hazelnuts
(filberts)
2 tbsp (25 mL) cornstarch
6 eggs, separated
1/4 tsp (1 mL) cream of tartar
3 tbsp (50 mL) icing sugar
1 cup (250 mL) whipping cream
48 THE RURAL VOICE
Hazelnut Pear Cake with Creast — The poached pears on top give this simple -to -
prepare dessert an elegant look and,flavour that will impress your guests.
1 tsp (5 mL) cardamom (optional)
In large saucepan, combine water,
1 1/2 cups (375 mL) of the sugar,
lemon zest, lemon juice and 1/2 tsp (2
mL) of the vanilla; stir over medium-
high heat until sugar dissolves. Add
pears; bring to a boil. Reduce heat to
medium and simmer until pears are
just tender, turning occasionally
about 10 minutes. Let pears cool in
syrup. (Can be prepared up to 1 day
ahead, covered and refrigerated.)
Drain pears well, reserving syrup
for another use. Combine hazelnuts, 1
cup (250 mL) of the remaining sugar
and cornstarch; set aside.
In large bowl, beat egg yolks until
frothy. Stir in remaining 1 tsp (5 mL)
vanilla and hazelnut mixture until
well combined; set aside. .
With clean beaters, beat egg
whites until frothy. Add cream of
tartar and beat until mixture holds
soft peaks. Beat in remaining 1/4 cup
(50 mL) sugar until peaks are stiff.
Fold one-third into egg yolk mixture
until well combined. Gently fold in
remaining whites. Pour into well -
greased and floured 10 -inch (3 L)
springform pan. Leaving 1 -inch (2.5
cin) border. arrange pear halves atop
batter, cut side down and stem end
toward centre, putting one half in
centre.
Bake in 350°F (180°C) oven for 1
hour and 15-20 minutes or until
golden brown and cake part no longer
looks wet. Cool on rack for 15
minutes. Run sharp knife around edge
of pan. Remove side and with metal
spatula, the bottom of pan; cool
completely on rack.
To serve, sprinkle with 1 tbsp (15
mL) of the icing sugar pushed
through small sieve. Add remaining
icing sugar to whipping cream along
with cardamom (if using) and whip
into soft peaks. Serve each cake slice
with a dollop of whipped cream.
OAT BOTTOM APPLE PEAR
PIE
Crust:
1 1/4 cups (300 mL) quick -
cooking oats
1 1/4 cups (300 mL) all-purpose
flour
1/2 cup (125 mL) packed brown
sugar
3/4 cup (175 mL) cold butter, cut
i