Now that summer stone fruit are over, it is time for the humble pear to take up the slack. OK, an apple a day keeps the doctor away, and here in Normandy we are spoilt for choice with crisp, sweet-tasting apples.
The pear, however, must not be disregarded, although it is a bit of a bother to get it right—one minute they are stone hard, the next nearly too soft. One must always keep an eagle eye on them.
Pears are lovely eaten with some kind of blue cheese—Saint Agur, Fourme D’Ambert or Stilton—and walnuts. And the lot is good in a fresh green salad. Here in Normandy they make a refreshing pear cider, called poiré; but pears are great cooked, too. Poached in red wine or maple syrup, or baked with honey, vanilla and ginger.
I have discovered a wonderfully easy and deliciously homey recipe for pear cake, which I will herewith share with you.
CINNAMON PEAR CAKE
1 1/2 cup flour (I use a half-wholemeal flour but normal will do)
3/4 (scant) cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1 egg
3/4 cup canola oil (I use half my Greek Olive oil)
2 pears or more, peeled and cut into chunks
2/3 cup walnuts (or pecans), chopped. Optional (mostly I don’t use them)
Easy one-bowl mixing. First mix the flour, sugar, BP, salt and cinnamon—add the vanilla and egg—mix in the oil—fold in the pears. The chunks needn’t be too small, and bits of pear should be poking out of the batter, otherwise add more. The batter will be very thick. Put in a greased tin and smooth as much as you can . I usually sprinkle some cane sugar on the top to give it some crunch. Bake in a pre-heated oven at 180 C for 45-55’ depending on your oven.
You’re welcome ☺️
Letters from Athens 