Description
Sooooo fragrant cake with juicy pears and a thin layer of dough
Ingredients
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Flour
150 g
-
Butter
130 g
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Chicken egg
3 piece
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Pear
3 piece
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Honey
2.5 Tbsp
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Ginger
1.5 Tbsp
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Nutmeg
0.25 tsp
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Carnation
0.25 tsp
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Cinnamon
1 tsp
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Leavening agent
1 tsp
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Lemon juice
2 Tbsp
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Sugar
4 Tbsp
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Dry red wine
5 Tbsp
Cooking
Peel the pears from the cores and cut into slices. Pears must be firm enough so that in the cooking process we could not puree. I had 2 pear varieties "Duchess" and 1 "Chinese". So "Duchess" is better-the flavor and structure of pulp nicer (in my opinion).
In a skillet melt butter, add a tablespoon of sugar
Sent to the pan the pears, pour the lemon juice and fry them until light Golden brown. Then remove the pears to a plate to the remaining juice, add a spoonful of sugar, 5-6 tablespoons of wine (of course you can and a little stronger-brandy for example, but in my household rarely stronger than usual :-D ) and cook until a syrup consistency.
Now it's time to do the test. Whisk the butter, sugar (can be plain white, I got brown)
Add eggs, honey
Spices
Grated on a fine grater ginger root
The flour and baking powder. Here is the dough, the consistency is thicker than Apple pie.
On the bottom of the form ( I have a form with a diameter of 23 cm) spread pear
Pour syrup
Spread on top the dough and put in a preheated 170 degree oven. Bake for about 30-40 minutes, as usual, the readiness check with a toothpick.
Take out the pie from the oven and allow it to cool
Gently turn on a dish, trying to get by.
You can now cut and proceed to the tea party!
Bon appetit! :-)
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