It may no longer be Huckleberry season, as I alluded to in my last post, but the majority of pears coming to market at this time of year are fresh and American. Pound for pound the best American pears I’ve ever tasted are the Royal Riviera variety, which are sold domestically by Harry and David (and perhaps others as well). You absolutely must have fresh pears for this recipe, canned just won’t work, and if Royal Riviera are not an option, a slightly under ripe Bartlett will work.
- 1 stick plus 1 Tbsp salted butter
- 4 large pears or 6 small ones (substitute apples, apricots, plums…)
- 3/4 cup sugar
- 2 eggs
- 1/2 cup all-purpose flour
- 2 tablespoons ground almonds
- 1 1/2 tsp baking powder
Preheat the oven to 350°F. Melt the butter in a small bowl and set aside to cool. Butter a non-stick 8-inch cake pan.
Wash, peel and cut up the pears. Lay the pieces of fruit at the bottom of the pan.
In a food processor or a medium mixing-bowl, blend the sugar with the eggs until the mixture whitens slightly. Add in the flour, almond powder and baking powder, and blend well. Pour in the butter, and blend again. Pour the batter evenly over the fruit, and put into the oven to bake for 40 to 50 minutes.
Let the cake settle on a cooling rack for a few minutes. Invert it on a plate (the fruit side will be on top). If any bit of fruit has stuck to the bottom of the pan, simply scrape them and place them back where they belong on the cake. Use a second plate to invert the cake again, the fruit side will then be at the bottom. Let cool and serve slightly warm or at room temperature.