| Author |
Message |
    
Monique
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| | Posted on Monday, September 26, 2005 - 10:53 pm EST : |   
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We liked this very much tonight..In fact J gave it a high nines:)
I'm funny I always say to him for my desserts ok..On a scale of Just so I know if it is worth doing again..he's easy to please..but I prefer making something he really likes:)
Not only is it different and very pretty it is so good..You serve it with a warm caramel sauce.
If anyone would like the recipe I would be happy to translate and post..
Monique Quebec Zone 5 |
Susanq
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| | Posted on Monday, September 26, 2005 - 11:51 pm EST : |
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Je le voudrais, beaucoup!
It's so pretty, Monique - elegant presentation as usual.
Pears are one of my J's favorite.
SusanQ - Zone 4b-5b Wisconsin |
Lulubelle
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| | Posted on Tuesday, September 27, 2005 - 12:06 am EST : |
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That looks so delicious! I came home so hungry, and this looks like it would hit the spot!
Lulubelle
- Quebec,
Zone "5"
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Monique
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| | Posted on Tuesday, September 27, 2005 - 12:12 am EST : |
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From a favorite French Cooking show/magazine too..
Much easier than it seems..and truly delish.
Pear Cake/Ricardo
=================
6 Pears with stems
2 Cups cake and pastry Flour
2 tsps baking powder
2 eggs
1 1/4 cup sugar
1/4 cup veg oil
1/4 cup plain yogurt(I used sour cream as I only had flav yog.)
2 tsps pure vanilla
1/4 milk I used 10% cream
1/3 cup of Br Sugar I used at least 1/2Cup
Caramel Sauce
3/4 cup sugar
1/4 cup water
2 tbsps butter
1 cup 35% cream
.
Preheat oven 350f.
Lay parchment in bottom of 8 inch springform and butter
sides and paper base.
Peel pears leaving stem and coring with a corer from
underneath.
Put in bowl with lemon juice to prevent browning.
I sprayed it
on:)
In a bowl mix BP and Flour.
Beat white sugar and eggs till white
Add
oil,yogurt and vanilla add dry ings alternatively with milk
Beat well after
every addition.
Pour half of batter in Springform.
Place towel dried pears
in pan without each other touching.
Sprinkle the brown sugar over this
layer..
I thought 1/3 cup was too little:)
Spread remaining batter around
pears.
Bake 1 hr 25 mins or until a toothpick comes out clean. Three tips
and tricks...
 Keep watching the cake the first hour as I had to straighten 2 pears upright
that kept tilting:)
and after one hr I put a touch of foil the the stems to prevent burning
.And I used a jarred caramel sauce with a touch of cream.. microwaved it
before serving..Only because I was pressed for time:)
For the Caramel sauce:
Mix` sugar and water until golden on high heat add butter,mix..add
cream..mix..
Enjoy!
Here is a link to some of his recipes..The show is shot here in Mtl..he's a doll.Really nice young family man.
http://www.cyberpresse.ca/reseau/actuel/ricardo/index_des_recettes.html
Monique Quebec Zone 5 |
Susanq
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| | Posted on Tuesday, September 27, 2005 - 12:24 am EST : |
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Thank you, M!
BTW - how do you stay so slim making such fabulous treats???
SusanQ - Zone 4b-5b Wisconsin |
Monique
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| | Posted on Tuesday, September 27, 2005 - 12:26 am EST : |
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I nibble on desserts..I am a main course/appetizer girl..
Or Lime Tostitos:)
And I am not really that slim..I wear bigger clothes:)But J eats it all and he is skinny!
Monique Quebec Zone 5 |
Susanq
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| | Posted on Tuesday, September 27, 2005 - 12:30 am EST : |
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Monique wrote on Monday, September 26, 2005 - 07:26 pm:J eats it all and he is skinny!
How wonderful to have such metabolism! I used to have it :(
SusanQ - Zone 4b-5b Wisconsin |
Monique
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| | Posted on Tuesday, September 27, 2005 - 12:33 am EST : |
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Susanq wrote on Monday, September 26, 2005 - 07:30 pm:How wonderful to have such metabolism!
I am a little envious also..But he tells me I have hair.
OOPs don't forget a dusting of icing sugar..The finishing touch:)
Monique Quebec Zone 5 |
Blue_moon
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| | Posted on Tuesday, September 27, 2005 - 12:45 am EST : |
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as you WELL know, i know ZERO french, but show me a pic and i sure know how to eat it! i am stuffed from scampi for dinner, but save me a slice for breakfast, of course i want sauce too... ok, ready for MY french? OO LA LA~! or should i stick to ole...
its so darn pretty miss M, J is lucky to have this 5 star chef!
Blue_moon
- ca,
Zone "9"
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Susanq
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| | Posted on Tuesday, September 27, 2005 - 12:48 am EST : |
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Blue_moon wrote on Monday, September 26, 2005 - 07:45 pm:OO LA LA~! or should i stick to ole...
Jain - you are a hoot!
P.S. Hair is a good thing - esp for us!
SusanQ - Zone 4b-5b Wisconsin |
Monique
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| | Posted on Tuesday, September 27, 2005 - 09:35 am EST : |
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You're both hoots this am.. good start to my morning..
Scampi..it's been yrs and I favor them to bits!
Monique Quebec Zone 5 |
Missgarden
| | Posted on Tuesday, September 27, 2005 - 10:22 am EST : |
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That looks sooo delicious. I will have to try this one especially now that there’s nice fresh pears available at the farmers market.
Missgarden
- Ontario,
Zone "5b"
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