I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.


Gluten and lactose are not my friends.


Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.


I can tell you this..... No glutens were harmed in the making of this website.

September 24, 2012

Pretty Little Pear Cakes

















Do you ever just by an ingredient because it's cute?



That's how I was suckered into these little cuties at the markets this week.
I couldn't resist the perfect little corella pears that were so dainty and tiny- perfect little miniatures

See how much smaller they are next to a regular sized one?


















I just couldn't bear to cut them up, I had to find a recipe that would make the most of their cute factor as well as their yumminess factor. I figured that as they were already a perfect individual serving size, I would take that theme a bit further and serve them as an individual cake dessert. Can you combine cute and elegant? I think I just about managed it :)






















Pear and Almond Cakes
















3 Eggs
1 cup Almond Meal
1 cup gluten free Flour
125gm Butter/ dairy free alternative
1/2 cup Pear Juice
1/2 cup Brown Sugar
1/2 cup Castor Sugar





First things first, prepare the pears
The best way to remove the core is with a melon baller. Try not to dig in too deeply, as you don't want to take out very much flesh, just the seedy bits. You coud certainly leave them in if you want, it will just be a bit crunchy!


































I always find the easiest way to keep a nice smooth line for presentation is to peel the pears downwards. This way I can get the peeler all the way down the stalk as well in a nice single stroke which leaves it looking nice and tidy




















Place the pears into acidulated water (add some lemon juice to the water bowl) as soon as they're peeled as they go brown really quickly

Now if these were large pears and you were leaving them whole, they would probably need to be poached before using. But as these are teensy tiny, I don't want them to get too soft and go mushy





















Beat together the butter, sugar and eggs until nice and fluffy




















Add in the flour, almond meal and juice




















Just beat until nicely combined




















I used Texas muffin tins for these, they have a 1 cup capacity and a nice shallow dish that wouldn't swallow up the whole pear
Use about 1/2 cup of mix, then snuggle the pear in gently. Be careful not to push the pear all the way down to the bottom of the tin as the cakes need a nice firm base to bake under the pear so the cake will come out nicely and hold together
Sprinkle with flaked almonds to make the cakies look pretty and to add a nice crunch




















Bake for about 25 minutes at 170*C. You want the cakes to firm up nicely but not overcook the pears on top. They will go browner than the inside bits, but still taste nice- I promise!

















These are a lovely moist cake with a very delicate flavour. They are very nice on their own, but I also served them in a puddle of custard for extra bling, but if you really wanted to go for broke a toffee sauce would be sublime.





Aren't these Pretty Little Pear Cakes? I think so, I hope you do too!


















So Dear Readers, do you ever buy ingredients just because they're cute, and do you think it's possible to combine elegant and cute at the same time?










.

27 comments:

  1. I love this recipe - too cute! Those might just be the cutest pears I have ever seen, and what a great way to create a lovely dessert!

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    1. Thanks Ina, but it was the pears, not me :)

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  2. Oh, they are so gorgeous! I've never seen mini-pears... You have answered your own question.. YES! It IS possible to combine cute and elegant :-)

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    1. I think so too Janet, I'm glad you agree :)

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  3. What a lovely idea! I don't think I've seen these teensy, tiny pears before, but you've treated them very well indeed - the cakes look divine.

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    1. Why thank you indeed Amanda! They were way too cute to cut up at all :)

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  4. They are absolutely adorable Rebecca! :D I love their plump lil bottoms resting in the cake :D

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    1. So cute and juicy too Lorraine! Thankyou so much :)

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  5. How gorgeous. I love corella pears and love to cook with them. I love how you kept them whole and turned them into little individual cakes - delicious Rebecca xx

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    1. Individual desserts are so much cuter than great big ones Charlie.... and so much easier for me too with temptation and portion control :)

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  6. Becca, they're SOOOO cute!! Such a special dessert or afternoon tea treat, although they looked so sweet in the fruit bowl that I'm surprised you could bring yourself to cut them up! :)

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    1. THey were such a work of art Celia, that I kept them for a day or so first, but had to use them before they went squishy :( Luckily they tasted good enough to comfort me :)

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  7. You're spot on, these pears are elegant & cute at the same time! I've totally bought little tomatoes & other things based on their cuteness factor. Luckily they're also delicious. Love the look of these cakes - so visually stunning!
    Heidi xo

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    1. So glad I'm not the only one Heidi! I know, lucky they are delicious indeed :)

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  8. I have a thing for anything little in the food world at the moment! I also would have hesitated to want to cut these little beauties up. You have used them perfectly!

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    1. I'm so glad you thought so Sherilyn :) They would have been nice poached whole too, but not as pretty!

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  9. Waw! What beautiful & truly fabulously fabulisciously looking pear cakes!

    Beautiful & appetizing too! :) well-done! MMMMMM!

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  10. Aww these are lovely! They would be perfect for a dinner party :)

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    1. Perfect with a swirl of rich caramel sauce to sit in that is! Yummo!!

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  11. I am guilty of buying too much of something food related because it is cute! Baby beets and micro herbs are my weakness. Love these cakes! :)

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    1. I love little micro herbs too, so very cute indeed! Thanks Christie :)

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  12. Oohh they look adorable - as if the pears had gone swimming and where peeking out of the water now! :D

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    1. What a cute little image Kath! But mine would need to be peeking out from a topping of whipped cream to make it look like my bubble baths :)

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  13. these are SO beautiful... and would be a wonderful treat for a special occasion. Your simple cake batter with the almond meal is very appealing, and thinking that a variation might be my route if I can't find pears that cute! grazie!! cc

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