Occasionally, I get into these fitness binges & stuff my fridge with fruits of all types. And, as these outbursts last no more than a few hours, I’m often left with a huge amount of quickly-softening & over-ripening fruits! Never a good thing.
A frantic search on the net led me to this GORGEOUS recipe that turned a load of neglected pears into this decadent & delicious little dessert!
Had to share my version 😀
Makes: two 9-inch tart cakes
For the pears:
- About 4 pears
- 1 1/2 cup water
- 1 1/2 cup red wine.
- 1/2 tsp ground cinnamon
For the cake:
- 1 1/4 cup brown sugar- finer in texture the better.
- 100 ml red wine
- 150 g butter, I used salted.
- 100 g dark chocolate, broken into small pieces
- 1 Tbsp whiskey
- 2 large eggs
- 1/2 cup buttermilk1/2 cup unsweetened cocoa powder
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
You Have to
Make the pears:
Peel pears and slice in half, removing core and stems. Place in a saucepan with the water, red wine and cinnamon. Make sure the pears are submerged, so a medium sized pan is the best fit! Bring to a boil, reduce heat and simmer 20-25 mins until tender.
Remove pears from pan & keep aside liquid. Slice each half lengthwise so you have quarters, set aside for cake.
Simmer liquid for about 15-20 mins until reduced by half to a thick syrup, cool and set aside. This is the stunning sauce for the cake & the BEST part; so gorgeous & rich!
Make the cake:
Preheat oven to 180C, lightly butter base and sides of two 9-inch removable base tart tins.
Lightly whisk eggs in a medium bowl, set aside.
Now for the tricky (but rewarding) part! Spread sugar in the bottom of a large heavy-based saucepan. Cook over medium heat; do not stir until the sugar turns to liquid around the edges. With a large metal spoon gently drag the edges into the centre, continuing until all sugar is melted.
Remove the pan from heat, once the sugar is lightly caramalized, and immediately pour in the wine, stir vigorously but very carefully until the bubbling subsides and mixture is smooth. Again, be really patient during this step, as the contents of the pan are REALLY hot!
Once smooth, add in the butter & stir until mixture turns glossy. Add the chocolate and continue to stir until melted. Stir in whiskey.
Pour a little of the chocolate caramel into the beaten eggs, whisking vigorously. Pour egg mixture back into the pan with the remaining chocolate caramel and whisk until smooth.
Whisk in all remaining ingredients – buttermilk through baking soda – until smooth. Pour half the batter into each prepared pan. Gently place 8 quarters on top of the batter.
Bake for 25 minutes until just firm in the centre. Cool completely in tins before removing sides. Serve a warm slice with a scoop of the best vanilla ice cream plus a drizzle of the reserved wine sauce!
Recipe adapted from this gorgeous original: