Drowning pear pie, a great dessert published in the Chef’s Handyman food blog
Drowning pear pie is a great dessert and a welcome change. Your guests will be amazed. No one will assume a whole pear inside the pie pieces. I prefer to use small baby pears. If they are not available bigger ones can be used as well. With normal sized pears, there will be no surprise, as the end of the fruits will show up on the top of the pie.
A warming cake for cold days, the weekly special published in the Chef’s Handyman food blog: Drowning pear pie
To make compote, place 2-3 cups of red wine or grape juice, 50 g or 1.5 oz. of sugar, 1 tbsp. of cinnamon, 1 star anise, 6 cardamoms, 1 piece of vanilla pod, orange zest and a hint of black pepper in a pan. Simmer on low heat for 10 minutes. Meanwhile peel the pears. Place them into the pan. Simmer for 30 minutes or until the pears are cooked through. Remove the pan from the heat. Cool the pears.
Chef’s Handyman tip: Substitute red wine for grape juice.
To make dough, beat 3 eggs, 80 g or 2.5 oz. of sugar, 1 tbsp. of vanilla sugar, lemon zest, 4 tbsp. of lemon curd, a hint of salt and 150 g or 5 oz. of butter until creamy and light. Add 100 g or 3.5 grated almonds, 200 g or 7 oz. of flour and 1 tbsp. of baking powder. Combine all ingredients.
Prepare a 9 inch pie shell with butter. Add dough. Place the whole pears into the dough. Decorate the top of the cake with almond flakes and pistachios. Sprinkle with sugar. Bake in oven at 180°C or 350°F.
Shopping list for one pie (9 inch pie shell or diameter 20-22):
Fruits: 6-8 baby pears, 1 orange, organic, 1 lemon, organic
Baking Ingredients: 200 g or 7 oz. flour, 100 g or 3.5 oz. grated almonds, 4 tbsp. almond flakes, 3 tbsp. pistachio, 1 tbsp. baking powder, 4-5 tbsp. lemon curd, 1 tbsp. vanilla sugar, 80 g or 2.5 oz. sugar
Wine or Juice: 2-3 cups of red wine or grape juice
Spices: Vanilla, star anise, cinnamon, cardamom, salt, black pepper
Dairy Products: 150 g butter
Bon appetite, yours Chef’s Handyman team!