Normandy Pear Pie
8 servings
Butter for greasing forms155 g (3/4 c.) Fine sugar150 g butter at room temperature2 eggs225 g (1 1/2 tbsp.) Flour3 tsp baking powder125 g (1/2 tbsp.) Sour cream500 g pears, peeled and coarsely chopped'55 (1/2 tbsp.) Walnuts, chop'65 (1/3 c.) Raisins1 tsp a mixture of spices (I used 1/2 teaspoon ginger 1/4 teaspoon cinnamon + 1/8 teaspoon cardamom + 1/8 teaspoon nutmeg)60 ml. (1/3 c.) Brandy (cognac)2 tablespoons HoneyDouble cream, to supply
Preheat oven to 170S. Promaslit terminal form of 23 cm in diameter at the bottom to put a circle of parchment.Beat butter with sugar until light fluffy mass with an electric mixer. Beat the eggs one at a time, beating well after each addition. Sift flour with baking powder and mix all the rotational motions to the disappearance of traces of flour. Stir in sour cream.Add sliced pears, walnuts and raisins into the batter and mix gently. Spoon into prepared pan and smooth the surface. With the help of a spoon to form a small indentation in the center of the pie. Put in the oven for 50-60 minutes, checking the readiness of a match.Meanwhile, in skillet over medium heat, combine the brandy and honey and stir for 2 minutes. The finished cake is still hot and pierce in several places with a match and pour over the brandy. Leave on for 10 minutes, then shift the cake on the grill until cool. Serve with whipped cream.
Cake can be prepared a day ahead and soak the brandy just before serving.Pears can be substituted for the apples, walnuts - on the almonds.
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