WARM PEAR CAKE
I made Warm Pear Cake last week for the first time. I passed over the recipe many times while going through my extensive file of desserts. It always sounded good to me; still, I never got around to making it... until last week. And since then, I've made it again. It was good last week, but I knew it hadn't achieved its full potential. When I was caramelizing the sugar, my father called. I knew when I saw his name on the callerID I shouldn't pick up. I was, after all, right in the middle of caramelizing sugar. But how can you not talk to your dad when he's on the phone? The caramel ended up being darker than I prefer. I also did not use all four pears. I sliced my pears very thin (see past post on brussels sprouts for explanation), and when I had covered the dark, bitter caramel with only two pears, I didn't see any reason to slice into more.
Yesterday however, when I made the cake again, I didn't allow any distractions. The caramel was perfectly golden and I used all four pears, slicing them a fraction thicker and tightly spiraled them throughout the bottom of the pan. This resulted in the most delicious pear cake that I plan to make again very soon.
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