PEAR KUCHEN

 

 

 

 

 

 

 

 

 

Pear season is here. The early pears are being eagerly picked in neighbourhood gardens and brought into the house to be tucked into lunches and backpacks. Some of us like them hard and crunchy. Me, I like to wait until the pears become softer, juicy, and oh so sweet.

 

 

 

 

 

 

 

 

 

 

 

 

Pears are such a versatile fruit. The early settlers enjoyed them because they would last almost till spring in the cold root cellars and pears added that sweetness to an otherwise bland diet. In the late 19^th and early 20^th century, the Mennonites in South Russia would harvest little hard pears like small baby beets or crab apples. They would pickle them to enjoy all winter long with fried potatoes and ham. Today, pears are available year round. Our markets bring them to us from all over the world when the local supply is gone.

The French are famous for poaching peeled pears in red-wine syrup and then dicing them and serving them with crumbled macaroons sprinkled on top. We’ll try that recipe later.

Today, I have some beautiful Anjou pears, firm yet sweet. Just perfect for my Pear Kuchen…a simple dessert that needs only a light dusting of icing sugar on top or a big dollop of softly whipped whipping cream to complete a light and luscious dessert.

 

Ingredients:

6 pears, cored, peeled and sliced evenly

2 ½ cups flour

4 teaspoons baking powder

1 teaspoon salt

½ cup shortening

1 ½ cups sugar

3 large eggs

1 cup milk

1 teaspoon vanilla

Preparation:

Preheat oven: 350°F.

Butter or spray with baking spray a 9 x 13 inch baking pan.

Measure all ingredients.

Method:

1.Peel and core the pears.

 

 

 

 

 

 

 

 

 

 

 

 

 

2. Slice evenly about ¼ inch thick slices. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

3. In a medium bowl, whisk together flour, baking powder, salt. Set aside.
4. In beater bowl using paddle attachment cream shortening and sugar until fluffy.
5. Beat in eggs, one at a time. Beat well after each addition.
6. Put vanilla into the milk in your measuring cup.
7. Add flour mixture to shortening mixture alternately with milk and vanilla, beginning and ending with the flour mixture. Beat until you have a smooth batter.
8. Scrape batter into prepared baking pan. Smooth top.

 

 

 

 

 

 

 

 

 

 

 

 

9. Arrange pear slices in an attractive manner, with pear slices overlapping slightly.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

10. Bake in preheated oven for 40 – 45 minutes until golden and toothpick comes out clean.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

11. Serve warm with ice cream or at room temperature with a generous helping of softly whipped cream with cinnamon and brown sugar (to 1 cup whipping cream add ¼ to ½ teaspoon cinnamon and 1 tablespoon brown sugar).

 

Tags: cake, kuchen, mennonite pears, pears

Category: Cakes & Tortes