Cooking with Mimi-Part Deux

What is an entrée without a dessert? Continuing with the French dinner, we picked Pear Flognarde, it is a custardy cake or what I thought was more of a German pancake consistency. It was yummy!

The first thing you want to do is pick ripe pears. We cut them up and sautéed them in a pan. cooking pear

The recipe asks for dark rum and we added it but I think if you wanted to you could use a rum extract you might even get a little more flavor. While waiting for the pear to cook we whipped up the batter with a little help from Miss Reuvo.

making batter After allowing the pears to cool just a bit, we put it in a round pan and poured the batter, sprinkled it with some brown sugar and put it in the oven. We didn’t really know what to expect or if the cake was done or not so we cooked it to the full 40 minutes.

finished pie The picture above shows the finished product and let me state it was delicious. As you can see its a wee bit different from the picture but who cares it tasted great. If you wanted it to be more, well, American you could add some whip cream or Vanilla ice cream or even some caramel sauce. The dessert itself wasn’t super sweet compared to what I’m use too when it comes to American desserts but it was still a treat.

My last thought is that I hope everyone knows that the Three Whims give our love to the victims and families of those in Paris, France. For Paris is the cultural light of the world, we love you.

Adios

Ginger

Pear Flognarde

Ingredients-Serves 6

4 Tablespoons/60g unsalted butter, plus more for the cake pan

6 medium pears, such as Bartlett

2/3 Cup/130 g granulated sugar

11/2 tablespoon dark rum

4 large eggs

1 tablespoon honey

1 Vanilla bean, split lengthwise, seeds scraped out and reserved

¼ teaspoon fine sea salt

1 cup/120g all-purpose flour, sifted

12/3 cups/ 400 ml whole milk

1 tablespoon brown sugar

Preheat the oven to 350 degrees. Grease a 9-inch/22-cm round cake pan with butter. Peel the pears, cut into quarters, and remove the cores. In a large sauté pan, heat 2 tablespoons/30g of the butter. Add the pears, sprinkle with 11/2 tablespoon/25 g of the granulated sugar, and cook, turning them once, until golden, about 8 minutes. Pour in the rum and simmer to reduce for 2 to 3 minutes. Set aside to cool.

In a large bowl, combine the eggs, the remaining sugar, the honey, vanilla seeds, and salt and whisk into the batter, along with the flour and milk, whisking until smooth

Scrape the pears and all of their juices into the prepared pan. Pour the batter on top and sprinkle with the brown sugar. Bake until puffed and golden, 35 to 40 minutes. Let cool for at least 15 minutes on a wire rack before unmolding. The cake will deflate gradually as it cools. Serve warm or at room temperature.

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