I have been thinking about autumn dishes and bakes recently. I mean there is the obvious pumpkin and apple, mushrooms and chestnuts. But what about that tasty little fruit that always has to take a back seat because of the much favoured apple? Well yes, it’s the pear. Obviously, right? I am not sure why apples are often favoured over pears. Pears are juicy, have a lovely flavour, wonderful colour, look pretty, have less acidity than apples (well at least that’s what my taste buds tell me) and are quite versataile too. So it beats me as to why this is a bit of a forgotten fruit…
But maybe it’s the fond memories of pears I have, that makes them so appealing. I grew up in an old farmhouse on the countryside. I mean it was old. Literally. We still heated with wood, warming our hot chocolate on the stove in the morning (my dad, that is) and freezing in winter when we had to get out of bed (no one kept putting logs into the stove at night) and the heating wasn’t working just yet. But this just boosted our immune systems. I only remember one time when I was really sick with fever in my entire childhood (the other times I was just being a softy, complaing when I was in fact quite alright). Apart from that we had a huge garden we could use with apple, damsom plum trees, strawberries, raspberries, black berries, red berries (so many my parents actually made wine with them), gooseberries and many more and of course lots of vegetables (we even had a small potato field). All these lovely delicacies were in the backyard and towering over our house in the front was a huge pear tree. Although the pears were just cooking pears it was one of the most beautiful trees I’ve ever seen. Old and sturdy housing hedgehogs in autumn under it’s large quantities of fallen leaves and providing much needed shade to our car in summer. Simply full of life. So yes, I am very fond of pears.
So for all these reasons I really needed to celebrate the beautiful pear in my newest autumn bake.
4 squares of white chocolate for decorating 1. Mix the sugar, vanilla sugar and egg in a bowl until frothy. Bake at 200° in the preheated oven for about 16 minutes. When cooled, decorate with the white chocolate
Pear and Chocolate Mini Bundt Cakes
1 tsp vanilla sugar
1 small egg
25g butter, melted and cooled
1 tsp lemon juice
8g or 2 squares of milk chocolate (thinly cut or grated)
1 pinch of cinnamon
1/4 tsp baking powder
1 pinch of salt
1/2 pear, peeled and cut into squares
2. Add the butter and lemon juice and mix.
3. Add the flour, cinnamon, chocolate, baking powder and salt and mix well.
4. Add the pear squares and combine well.
5. Pipe into the prepared baking mould.
4 squares of white chocolate for decorating
1. Mix the sugar, vanilla sugar and egg in a bowl until frothy.
Bake at 200° in the preheated oven for about 16 minutes. When cooled, decorate with the white chocolate
I think mine were ever so slightly overbaked. So I’ve ajusted the baking time for you. But I just love the combination of pear and chocolate in them. It is such a wonderful pairing and they’re bitesize so you get to snaffle the whole bunch at once. Yay.
So here we go. I am bringing those lovely treats to today’s Fiesta Friday. Let me just shout another big THANK YOU to our lovely host Angie for always putting this party together. It’s such a nice way of meeting fellow bloggers and marvel at all the creativity that these bloggers have. If you don’t know it, go check it out. Well worth it every minute you spend on the internet.
That’s it from me today. I will go have a lie down now and dream about pear trees.