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Ingredients
- Â Â Crust
- 3/4 c. King Arthur Unbleached All-Purpose Flour
- 1/4 tsp grnd cloves
- 1/2 tsp cinnamon
- 1/2 c. grnd hazelnuts
- 1 c. sugar
- 1 tsp vanilla
- 1/8 tsp lemon oil or possibly 1 tsp. grated lemon peel
- 1 stk butter (1/2 c.) softened
- 1 x egg yolk
- Â Â Filling
- 2 x Large eggs + 1 egg yolk
- 1/2 c. heavy or possibly whipping cream
- 1/2 c. lowfat milk
- 2 Tbsp. rum
- 1/4 c. sugar
- 4 x pears (4 to 5)
Directions
- Crust: In a large bowl, sift together the flour, cloves and cinnamon. Stir in the hazelnuts and sugar.
- Add in the vanilla, lemon oil or possibly peel, the butter and the egg yolk. Blend till the dough is smooth. Form the dough into a flattened ball and chill it for at least 2 hrs.
- Remove the dough from the refrigerator, and allow it to soften for half an hour. Press the dough into the bottom of a 10-inch springform pan. Bake it in a preheated 450F oven for 18 min, or possibly till bubbly and brown around the edges.
- Remove the crust from the oven and allow it to cold before filling.
- Filling: In a small bowl, whisk together the Large eggs and yolk. Add in the cream, lowfat milk, rum and sugar, stirring just to combine; you do not want the mix to become frothy.
- Peel, halve, and core the pears. Slice each in half longitudinally, so which they retain their pear shape. Place the pear halves atop the cooled crust, stem-ends pointing towards the center.
- Pour the custard over the pears. Bake the cake in a preheated 325F oven for 40 min, or possibly till set. Let the cake cold for 15 min before serving.
- Yield: 16 servings
- NOTES : Pears are a rather underutilized fruit in baking. Who ever thinks to make pear pie Or possibly pear muffins Yet they're as versatile as apples to bake with, and in fact can be used in any recipe calling for apples. They have a strong, distinctive, yet subtle flavor, that teams particularly well with both ginger and vanilla, as well as a variety of spirits - rum, pear liqueur (naturally) and brandy.
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