This is the last week for Reyes‘ Mutsu apples and Bosc Pears. Although some of the pears don’t look as pretty as they once did, once you peel them they are wonderful for baking. I promised a friend that I would put my best pear baking recipe in the news, because it really is superb. It’s adapted from one in Bon Appetit.
Bosc Pear Upside Down Cake
2 Tbsp. ChocoSol Coconut Oil (or unsalted butter), plus some for the pan
¾ cup all-purpose flour
¾ cup MotherDough Soft Wheat Flour
Juice of an organic orange from Plan B
⅛ cup pomegranate molasses
1¼ cup organic sugar, divided
4 Reyes’ Bosc Pears, peeled, core scooped out (use a melon baller)
1 cup Green Florin walnuts, toasted
1 ½ tsp. Baking powder
½ tsp. Baking Soda
½ tsp. salt
1 tsp. ground cardamom
4 large Bees Universe eggs
Zest of the organic orange
1 cup olive oil
Preheat the oven to 350. Grease a 10” round pan and line the bottom with parchment.
In a medium sized frying pan, cook the orange juice, pomegranate molasses, 2 Tbsp coconut oil and ¼ cup sugar, stirring until well mixed. Continue cooking until mixture has reduced to a thick bubbly syrup.
Add the pears and cook until slightly softened, turning once so they are well coated in syrup.
Arrange them, cut side down, in the baking pan and pour the syrup over top. Put the pan outside where it’s cold while you mix the batter.
Blend walnuts and flours in a food processor until finely ground, adding baking powder, soda, salt and cardamom and mixing well.
In a large bowl, beat the eggs, orange zest and remaining ¾ cup of sugar until very fluffy (about 5 min.). Fold in dry ingredients in two rounds, mixing well between. Then mix in oil.
Fetch the chilled pan and pour the batter over the pears. Put a pan below the cake in the oven in case of spills and bake about 55 minutes, until a toothpick comes out clean. Let the cake cool for 15-20 minutes and then run a knife around the edge and flip the cake onto a rack. Peel off the parchment and let it cool before moving it to your nicest plate.