Best Pear Cake With Grappa Sauce Recipes

GRAPPA CAKE ( ITALIAN PEAR CAKE )

Steps:

• Make pear cake: Preheat oven to 350 and lightly butter and flour an 8 1/2" springform pan, knocking out excess flour.
• In a bowl, whisk together flour, cinnamon and baking powder.
• In another bowl, with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in flour misture and milk alternately in batches, beginning and ending with flour mixture and beating until it is just combined after each addition. Stir in grappa.
• Peel and core pears; cut into 1/2" dice. Fold pears, raisins or prunes and pine nuts into batter. Pour batter into prepared pan and sprinkle top with remaining tablespoons sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 - 50 minutes. Cool cake in pan on rack and remove side of pan.
• Make grappa sauce: In a bowl with an electric mixer beat together eggs, sugar and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water, melt butter and stir in egg mixture. Cook sauce, stirring constantly, until it is thickened and registers 165F on a candy thermometer (c. 7 min). Remove bowl from pan; stir in cream and grappa. Serve cake with warm sauce.

PEAR CAKE WITH GRAPPA SAUCE

Steps:

• Make pear cake:
• Preheat oven to 350°F and lightly butter and flour an 8 1/2-inch springform pan, knocking out excess flour.
• In a bowl whisk together flour, cinnamon, and baking powder. In another bowl with an electric mixer beat together butter and 1 1/4 cups sugar until light and fluffy and beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and milk alternately in batches, beginning and ending with flour mixture and beating until just combined after each addition, and stir in grappa. Peel and core pears and cut into 1/2-inch dice. Fold pears int batter with raisins or prunes and pine nuts.
• Pout batter into prepared pan and sprinkle top with remaining tablespoon sugar. Bake cake in middle of oven until a tester comes out with crumbs adhering to it, 45 to 50 minutes. Cool cake in pan on rack and remove side of pan.
• Make grappa sauce:
• In a bowl with an electric mixer beat together eggs, sugar, and cinnamon until thick and pale. In a metal bowl set over a pan of barely simmering water melt butter and stir in egg mixture. Cook sauce, stirring constantly, until thickened and it registers 165°F on a candy thermometer, about 7 minutes. Remove bowl from pan and stir in cream and grappa.
• Serve cake with warm sauce.

GRAPPA-POACHED PEARS WITH SPECK

Steps:

• In a medium Dutch oven, combine the grappa, sugar, orange zest, salt, red pepper flakes, cloves, peppercorns, rosemary and 2 cups water. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to dissolve the sugar; cook for 5 minutes. Carefully place the pears halves, cut-side down, in the poaching liquid. Cover with a piece of parchment pressed directly to the surface of the liquid, and simmer gently for 10 to 12 minutes. Turn off the heat and allow the pears to cool in the liquid for 5 minutes. Then remove the pears with a slotted spoon to a plate to cool completely, about 15 minutes.
• Cut each pear half into 4 wedges. Gather a few leaves of arugula and bundle them together with a pear wedge. Lay the bundle on one end of a piece of speck and roll up to enclose; secure with a toothpick. Repeat with the remaining pears, arugula and speck.

FABULOUSLY SWEET PEAR CAKE

Steps:

• Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.