This is recipe was conceived on paper and born of a need to use several homegrown Asian pears. Our pears aren't that large and in a good season might even grow to be as large as your fist. Well, that is, if you're able to pick the fruit as its peak ripeness before the birds peck it to death. You don't see Asian pears in recipes that often and certainly not for cakes or breads because the flesh is quite dense with lots of water and fiber. There aren't that many bundt recipes calling for apples either. This experiment came out pretty well.
About 1 quart Asian pear slices, cut into 1/3-inch pieces
3 tbsp. plus 1 c. sugar
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tsp. almond extract
3 large eggs
1 c. light olive oil
1/4 c. orange juice
3 c. all-purpose flour
1/2 tsp. saltpowdered sugar
Preheat oven to 350 degrees F. Oil and flour a 12-cup Bundt pan if it's not a non-stick pan.
1. Bowl #1: Mix apple slices, 3 tbsp sugar, ground cinnamon and nutmeg.
2. Bowl #2: Combine sugar, olive oil, orange juice, and almond extract. Whisk to blend.
3. Stir dry ingredients into wet ingredients and combine.
4. Form a thin layer of batter in the bottom of the Bundt pan.
5. (Optional) Can use any other baking fruit (peach or pear slices) for the bottom fruit layer.
6. Spoon some batter on top of the 1st fruit layer.
7. Fill with Asian pear slices. Put remainder of batter on top.Basically it should be: batter, peach/pear slices, batter, Asian pear slices, batter, etc. until all the batter and fruit is used up.
In a bundt pan, what you put on the bottom will end up at the top when you invert the pan to take the cake out.
Bake cake until top is brown and tester inserted near the center comes out with moist crumbs attached, about 50 minutes. Cool cake in pan on rack 15 minutes. Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 30 minutes. Dust with powdered sugar. Serve slightly warm or at room temperature.
Makes 8 to 10 servings.
Zucchini Bread
Almond extract isn't a necessary component to this recipe, but I like it because it enhances the sweetness of the apple and adds a hint of an unexpected flavor.
2 eggs
3/4 c. unbleached cane sugar
1/3 c. olive oil
2/3 c. plain (or vanilla) yogurt
2 c. all purpose unbleached flour
1 c. grated zucchini (2 medium zucchini)
1 large apple, grated (optional, can also use 1/4 c. apple sauce)
1 tsp. almond extract
1/2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
a dash of nutmeg, optional
Directions:
1. Preheat oven to 350 degrees F.
2. Bowl #1: Beat together eggs, sugar, oil, yogurt, and almond extract
3. Bowl #2: Mix flour, spices, baking soda, salt, and baking powder together.
4. Combine dry ingredients (#2) into wet ingredients (#1). Fold in grated zucchini and grated apple. (You can also add grated carrots for color).
5. Pour into 2 lightly buttered loaf pans and bake for 45 minutes.
6. Cook in pans for 10 minutes then cool on rack.
[update: 9/16/2009] - If you are using mini loaf pans, fill the loaf pan until it is no more than 3/4 full and bake for 35 minutes. Let cool on a rack before removing from pan(s).
Photo below is of a mini-loaf:
2 eggs
3/4 c. unbleached cane sugar
1/3 c. olive oil
2/3 c. plain (or vanilla) yogurt
2 c. all purpose unbleached flour
1 c. grated zucchini (2 medium zucchini)
1 large apple, grated (optional, can also use 1/4 c. apple sauce)
1 tsp. almond extract
1/2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
a dash of nutmeg, optional
Directions:
1. Preheat oven to 350 degrees F.
2. Bowl #1: Beat together eggs, sugar, oil, yogurt, and almond extract
3. Bowl #2: Mix flour, spices, baking soda, salt, and baking powder together.
4. Combine dry ingredients (#2) into wet ingredients (#1). Fold in grated zucchini and grated apple. (You can also add grated carrots for color).
5. Pour into 2 lightly buttered loaf pans and bake for 45 minutes.
6. Cook in pans for 10 minutes then cool on rack.
[update: 9/16/2009] - If you are using mini loaf pans, fill the loaf pan until it is no more than 3/4 full and bake for 35 minutes. Let cool on a rack before removing from pan(s).
Photo below is of a mini-loaf:
Oatmeal Cookies
Dry ingredients:
1 1/2 c. unbleached white flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. each: sea salt, nutmeg, ground cloves
1 c. brown sugar
2 c. rolled organic oats, coarsely ground in blender
Wet ingredients:
2 medium eggs
1 tsp. vanilla extract
3/4 c. butter
1 c. raisins or currants (optional)
1. Mix dry ingredients together. Add eggs. Stir. Add butter. Stir. Add raisins, then mix. Add vanilla extract. Mix thoroughly, but don't overwork the dough.
2. Drop by rounded teaspoonfuls onto a cookie sheet.
3. Bake at 375 degrees for 10 minutes, or until golden but not brown.
1 1/2 c. unbleached white flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. each: sea salt, nutmeg, ground cloves
1 c. brown sugar
2 c. rolled organic oats, coarsely ground in blender
Wet ingredients:
2 medium eggs
1 tsp. vanilla extract
3/4 c. butter
1 c. raisins or currants (optional)
1. Mix dry ingredients together. Add eggs. Stir. Add butter. Stir. Add raisins, then mix. Add vanilla extract. Mix thoroughly, but don't overwork the dough.
2. Drop by rounded teaspoonfuls onto a cookie sheet.
3. Bake at 375 degrees for 10 minutes, or until golden but not brown.
Chocolate Rum Sauce
2 tbsp butter can accommodate up to 8 oz dark chocolate and 3/4 c. of any liquid; the sugar added is merely for sweetness and most chocolate sauce recipes will call for 2 tbsp, regardless if dark or bittersweet chocolate is used.
1/4 c. half 'n' half1 tbsp organic cane sugar
2 tbsp unsalted butter
4 oz dark chocolate, chopped
1/4 c. dark rum
1. In a heavy saucepan, bring half 'n' half, sugar, and butter to a boil.
2. Add chopped chocolate and whisk until smooth.
3. Remove from heat, and when entirely melted, whisk in rum.
4. Pour over dessert, serve, or whatever.
Basil Vinaigrette
Though basil isn't on my list of frequently used herbs, it does make certain sauces taste really good. This can be poured on top of sliced avocados, eaten with a leafy green salad, or served up with toasted slices of bread.
Ingredients
1 c. basil leaves, washed, drained, with stems removed
2 large garlic cloves, sliced
2 tbsp Dijon mustard
1/8 c. balsamic vinegar
1/4 tsp sugar
3 tbsp water
1 c. olive oil
dash of salt, black pepper, and cayenne pepper
Directions
Pureé all in a food processor until smooth. Makes about 1 cup. Goes well with tossed salad greens.
Ingredients
1 c. basil leaves, washed, drained, with stems removed
2 large garlic cloves, sliced
2 tbsp Dijon mustard
1/8 c. balsamic vinegar
1/4 tsp sugar
3 tbsp water
1 c. olive oil
dash of salt, black pepper, and cayenne pepper
Directions
Pureé all in a food processor until smooth. Makes about 1 cup. Goes well with tossed salad greens.
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