Tuesday, February 24, 2009
One of my favorite desserts has a soft, not too sweet flavor. This pear torte is actually very tasty with whole wheat flour.
One time our landlord visited us and came with this Pear Torte she had baked. She had inherited the house from her mother. Her mother had been a cook for the baroness, who gave her the house when she became too old to work. In one of the next posts I'll tell more about this story.
Grease and flower a 10 inch diameter round baking pan (or line the baking dish with wax paper).
1) In separate pan boil the pears covered for about 5 min. or till medium soft. Drain and set aside (do not rinse, because the wine and cinnamon give the pears more flavor)
4-5 medium Bosc pears
1 cup of white wine
1/2 tsp. cinnamon
2) Cream together
3/4 cup butter
3/4 cup sugar
3) Add one at a time
4) Mix and add to the above
2 1/2 cups flour
4 teasp. baking powder
6 Tablesp. milk
1 1/2 teasp. cacao
6 teasp. quick cooking oatmeal
1 teasp. rum (optional)
pinch of nutmeg
4) grate 2 squares of baking chocolate (or cut in chunks)
and stir into batter
Put 2/3 of batter in baking pan. Place pear halves with flat side on bottom.
Then put rest of batter on top and sides. It is okay if some parts of the pears peek through.
Bake at preheated oven at 350 degrees Fahrenheit or
approximately 175 degrees Celsius for 40-45 min.
Every oven is different, so check at least 10 min. before time if the batter is done.The consistency of this torte is chewier than a most cakes, especially if you choose to make it with whole wheat flour.
Optional: serve with powdered sugar on top, or whipped cream.
So, what flour sounds better to you?