The origin of these gorgeous pears can be traced back to the 1600’s in Europe, more precisely, northern Germany. Why would such a beautiful pear be named after a ‘trout’ in the German language?
Because, when the pear is ripe, the coloring of the red freckled lenticels resembles a rainbow trout! Makes perfect sense.
This sweet and beautiful pear is great paired with cheeses, or used in recipes. Just the presentation of the ripe pear makes a striking conversation piece. I was lucky enough to find them at the grocery store this time of year because their season usually runs from Fall through Winter.
Forelle Pears Baked in a Cake with Brown Sugar Walnut Glaze
A touch of cinnamon with chopped pears infused in a cake is the perfect dessert, especially a la mode.
The addition of the Brown Sugar Walnut Glaze gives the cake a gourmet appearance and flavor, creating a unique dessert. ∼Recipe by GourmetMariChef∼
Ingredients
- ½ c. brown sugar
- 1 c. white sugar
- 1 c. canola oil
- 3 lightly beaten eggs
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 2 ¼ c. flour sifted together with ⇓
- 1 tsp. salt and 1 tsp. baking soda
- 2 c. peeled and diced ripe pears + 2 peeled and cored sliced pears
Directions
pre-heat oven to 350°
- In a mixer bowl, combine and mix on low the first 6 ingredients.
- Add in the sifted flour mixture on a higher setting, ½ c. at a time.
- By hand, mix in the 3 c. of diced pears until combined.
- Place a few slices of the remaining peeled and cored sliced pears on top of the batter with a few shakes of cinnamon sugar on top.
Springform pan works best
Warm cake ready to glaze - Bake in a springform pan for 45-55 minutes, it will be done when a knife inserted in the middle comes out clean.
- Allow to cool a few minutes and remove the pan. While it is warm, pour on the topping, recipe below. The topping will absorb into the cake, adding even more decadent flavor.
- Brown Sugar Walnut Glaze:
- ½ c. brown sugar
- ¼ c. rice or almond milk
- ½ c. toasted chopped walnuts
- 1 tbsp. butter substitute
- Warm ½ c. brown sugar and ¼ c. rice milk and the butter substitute on the stovetop.
- Bring to a slow boil and cook for 3-5 minutes, stirring constantly until the sugar dissolves and thickens.
- Add in ½ c. toasted chopped walnuts.
Gorgeous
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thank you!!
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