Best Roasted Pear Pound Cake With Chocolate Sauce Recipes

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BROWN SUGAR PEAR POUND CAKE



Brown Sugar Pear Pound Cake image

Source: Better Homes and Gardens **Note: For Pear Sauce you will need 1 - 500 mg vitamin C tablet (to prevent browning).

Provided by Mom2Rose

Categories     Breakfast

Time 1h25m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 18

3 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups butter, softened
3 cups light brown sugar, packed
1 tablespoon vanilla
5 eggs
3/4 cup milk
1/4 cup pear liqueur or 1/4 cup orange juice
2 1/4 cups firm ripe pears, peeled, cored, and cut into 1/4-inch pieces
2 -3 teaspoons orange peel, finely shredded
1/3 cup granulated sugar
1/3 cup pear liqueur or 1/3 cup orange juice
4 large bartlett pears, peeled, cored, and thinly sliced
1 1/2 teaspoons lemon juice
1/3 cup pear nectar or 1/3 cup pear juice
1/4 cup sugar
1/4 teaspoon vanilla

Steps:

  • Butter a 10-inch fluted tube pan.
  • Coat lightly with flour, shaking out excess; set pan aside.
  • In a medium bowl stir together flour, baking powder, and salt; set aside.
  • In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
  • Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
  • Add eggs, 1 at a time, beating just until combined.
  • Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
  • Fold in pears and orange peel.
  • Pour batter into prepared pan, spreading evenly.
  • Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
  • Cool cake in pan on a wire rack for 10 minutes.
  • For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
  • Cook and stir over medium heat until mixture just boils and sugar is dissolved.
  • Remove cake from pan and place on wire rack.
  • Place a piece of waxed paper under the wire rack.
  • With a pastry brush, brush the warm glaze over the entire surface of the cake.
  • Cool cake completely.
  • Serve with Pear Sauce.
  • To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
  • Bring to boiling over medium heat; reduce heat.
  • Simmer, covered, about 15 minutes or until pears are soft.
  • If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
  • Remove from heat.
  • Cool slightly.
  • Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
  • Stir in vanilla.
  • Taste sauce and adjust sugar if necessary.
  • Cool and refrigerate in an airtight container for up to 72 hours.
  • Makes about 2 cups.
  • Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.

Nutrition Facts : Calories 720, Fat 26.1, SaturatedFat 15.6, Cholesterol 151.3, Sodium 366.1, Carbohydrate 109, Fiber 4.2, Sugar 72.9, Protein 7.5

PEAR POUND CAKE



Pear Pound Cake image

Provided by Food Network

Categories     dessert

Yield 1 (8inch) loaf

Number Of Ingredients 11

6 to 8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
Pinch of salt
1 teaspoon baking powder
Pinch of ground nutmeg
1 large egg
1/2 cup buttermilk
2 small pears, peeled, cored, and coarsely chopped
1/4 cup coarsely chopped pecans

Steps:

  • Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth. Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed. Add half of the flour mixture and the egg to the butter mixture and mix well. Add the rest of the flour mixture and the buttermilk, beating them in well. Fold in the pears and the pecans. Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out of the pan and finish cooling. When cool, invert onto a serving plate and cut into slices.

ROASTED-PEAR POUND CAKE WITH CHOCOLATE SAUCE RECIPE



Roasted-Pear Pound cake With Chocolate Sauce Recipe image

Provided by BobLongo

Number Of Ingredients 13

THE CAKE:
4 large, firm pears, peeled, halved, cored and cut across into 1/4-inch-thick slices
1 cup unsalted butter, softened
2 ½ cups sugar
4 eggs
1 ½ teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
THE SAUCE:
6 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 tablespoons brandy

Steps:

  • YIELD Eight to ten servings TIME 1 hour 25 minutes For the cake, preheat oven to 400 degrees. Place the pear slices on a baking sheet and roast until tender, about 10 minutes. Meanwhile, butter and flour a 10-inch tube pan. Place the pears in a food processor and puree until smooth. Set aside. Reduce the oven temperature to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until very light; batter will appear curdled at this point. Mix in the vanilla and the pear puree. Sift together the flour, salt and baking powder. Mix the dry ingredients into the batter just until combined. Scrape the batter into the prepared pan and bake until the top springs back when touched in the center, about 1 hour. Place on a rack to cool. Turn the cake out of the pan and reinvert onto a cake plate. To make the sauce, place the chocolate in a double boiler over barely simmering water, stirring occasionally until melted. Whisk in the cream and brandy. If making the sauce in advance, rewarm before serving. To serve, place a slice of cake on a plate and spoon the chocolate sauce beside it.

PERKY PEAR POUND CAKE



Perky Pear Pound Cake image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 12 to 16 servings

Number Of Ingredients 17

1 cup unsalted butter, room temperature, plus more for pan
Flour, for pan
2 cups sugar
6 eggs
3 1/2 cups sifted cake flour
3 ripe pears, peeled, cored, and grated
1 tablespoon pure vanilla bean paste (recommended: Nielsen-Massey)
2 tablespoons candied ginger puree (recommended: Royal Pacific)
1/2 cup pear brandy, divided
Pear preserves, heated and strained, for garnish
Chocolate Glaze, recipe follows
Marzipan pears with candied ginger leaves, for garnish, optional
1/2 cup sugar
1/4 cup light corn syrup
4 ounces dark chocolate (recommended: Guittard)
5 tablespoons unsalted butter
1/2 cup confectioners' sugar

Steps:

  • Grease and flour an 8-cup tube pan and set aside. Preheat oven to 325 degrees F.
  • In the bowl of a mixer, cream butter and sugar together until fluffy. Add eggs, 1 at a time, until incorporated. Slowly stir in flour, being careful not to over-beat. Add pears, vanilla bean paste, candied ginger puree, and 1/4 cup pear brandy; mix well. Transfer to prepared pan and bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes and then unmold onto a cooling rack. Cool completely. Douse with another 1/4 cup pear brandy then glaze with warmed pear preserves. Let pear glaze set. Pour Chocolate Glaze over. When set, remove cake from cooling rack and place it on a serving plate. Garnish with marzipan pears with candied ginger leaves, if desired.
  • Heat sugar and corn syrup together in a small saucepan over medium-low heat until sugar is dissolved. Add chocolate and remove from heat. Stir in butter gradually, and then add confectioner's sugar. Cool slightly and pour over cake.

ROASTED-PEAR POUNDCAKE WITH CHOCOLATE SAUCE



Roasted-Pear Poundcake With Chocolate Sauce image

Provided by Molly O'Neill

Categories     dessert

Time 1h25m

Yield Eight to ten servings

Number Of Ingredients 11

4 large, firm pears, peeled, halved, cored and cut across into 1/4-inch-thick slices
1 cup unsalted butter, softened
2 1/2 cups sugar
4 eggs
1 1/2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
6 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 tablespoons brandy

Steps:

  • For the cake, preheat oven to 400 degrees. Place the pear slices on a baking sheet and roast until tender, about 10 minutes. Meanwhile, butter and flour a 10-inch tube pan. Place the pears in a food processor and puree until smooth. Set aside. Reduce the oven temperature to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until very light; batter will appear curdled at this point. Mix in the vanilla and the pear puree.
  • Sift together the flour, salt and baking powder. Mix the dry ingredients into the batter just until combined. Scrape the batter into the prepared pan and bake until the top springs back when touched in the center, about 1 hour. Place on a rack to cool. Turn the cake out of the pan and reinvert onto a cake plate.
  • To make the sauce, place the chocolate in a double boiler over barely simmering water, stirring occasionally until melted. Whisk in the cream and brandy. If making the sauce in advance, rewarm before serving. To serve, place a slice of cake on a plate and spoon the chocolate sauce beside it.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 12 grams, Carbohydrate 112 grams, Fat 35 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 382 milligrams, Sugar 67 grams, TransFat 1 gram

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