Deux Poires Rouges
Gâteau aux Poires
2 pounds pears 100 g butter
250 g confectioners sugar
juice of 1/2 lemon
2 tsp Calvados or Pear Schnaps
250 g flour
1 1/2 tbsp backing powder
3 egg yolks
125 ml milk
1/2 tsp vanilla
a bit salt
28 cm pie plate
Preheat the oven to 350°F and butter the pie plate very well and sprinkle with sugar. Peel and core the apples and cut them in thin slivers. Melt 1/2 of the butter in a pot and add pears and 1/3 of the sugar, the Calvados and let caramelize. Take out the pears and keep the remaining liquid and let it reduce to a nice syrup.
On a clean counter pile up the flour and baking powder and make a well add the remaining ingredients and with your fingertips form a dough and fill in to prepared pie plate. Arrange the pear slice nicely on the cake.
Bake 30-40 min till the dough is golden brown. Minutes before you take the cake out sprinkle with a bit Calvados and salt if you like! Drizzle with the syrup and let bake a bit. Let the cake rest couple of minutes and serve with whipped cream or crème fraîche.
Enjoy It tastes best eaten the same day - but you can also keep it up to two days in a cake tin.
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