Warm Pear And Walnut Cake With Lemon Custard Sauce (Recipe)

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WARM PEAR AND WALNUT CAKE WITH LEMON CUSTARD SAUCE

 

Pears and walnuts are often seen growing side by side in wine-country

orchards. They make ideal partners in this delicate, old-fashioned

dessert.

 

 

For sauce

1/4 cup sugar

2 large egg yolks

1 cup half and half

2 tablespoons grated lemon peel

1/2 teaspoon fresh lemon juice

1/4 teaspoon vanilla extract

 

 

For topping

3/4 cup sugar

3 tablespoons water

2 large Anjou pears, peeled, cored, cut into thin wedges

 

 

For cake

1 1/2 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 cup plus 2 tablespoons sugar

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature

2 large eggs

1 tablespoon grated lemon peel

6 tablespoons milk (do not use low-fat or nonfat)

3 tablespoons brandy

6 tablespoons finely chopped walnuts, toasted

 

 

Make sauce:

Whisk sugar and egg yolks in medium bowl to blend. Bring half and half

and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot

half and half mixture into yolk mixture. Return to saucepan. Stir over

medium heat until custard thickens and leaves path on back of spoon when

finger is drawn across, about 5 minutes (do not boil). Strain custard

into bowl; discard solids. Whisk lemon juice and vanilla into custard.

Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover

and keep refrigerated.)

 

 

Make topping:

Preheat oven to 350°F. Butter 9-inch-diameter cake pan with

2-inch-high sides. Stir sugar and water in heavy small saucepan over low

heat until sugar dissolves. Increase heat; boil without stirring until

syrup turns deep amber, occasionally swirling pan and brushing down

sides of pan with wet pastry brush, about 10 minutes. Pour caramel over

bottom of prepared pan. Overlap pears atop caramel.

 

 

Make cake:

Mix flour, baking powder and salt in medium bowl. Using electric mixer,

beat sugar and butter in large bowl until creamy. Add eggs and lemon

peel; beat until light and fluffy. Combine milk and brandy in small

bowl. Mix dry ingredients into batter alternately with milk mixture in 3

additions each. Stir in nuts.

 

Pour batter atop pears in pan. Bake cake until golden on top and tester

inserted into center comes out clean, about 1 hour. Cool in pan 5

minutes. Run small knife around edges of pan to loosen cake. Place

platter over cake and invert onto platter. Let stand 1 minute. Remove

pan. Serve cake warm with cold sauce.

 

Serves 8 to 10.

 

Lori