Pear Spice Bundt Cake and Cream Cheese Glaze

Although in this island the climate does not change much, nor nature shows the changes of seasons, autumn remains my favorite season. Through food and desserts with spices, autumn fruits and colors, I try to be transported to New England, where the leaves change color and the landscape becomes a canvas full of the colors in reds, oranges and yellows. I saw the following cake recipe in a cookbook that my friend, Anny, gave me. I thought it would be appropriate to share with it you and welcome fall with this delicacy.

This recipe is an alternative to the usual applesauce cake. It is made with homemade pear sauce. Many ingredients are used, but it is not a recipe complicated to do. The spices make it extremely delicious.

This cake can be made a day in advance. Store at room temperature, then garnish with Cream cheese frosting and pear chips before serving. 

En español:  Pear Spice Bundt Cake y Cream Cheese Glaze

Pear Spice Bundt Cake Recipe  

(Martha Stewart)

 
Ingredients:
⅓ cup granulated sugar 
2 ½ pounds (about 5) Bartlett pears, peeled, cored and cut into 1 ½ inch cubes
2 sticks (1 cup) unsalted butter, room temperature
3 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ teaspoon cinnamon
¾ teaspoon cardamom
¼ teaspoon ginger
¾ teaspoon grated nutmeg
¼ teaspoon freshly ground pepper
1 ¾ cups dark brown sugar
¼ cup honey
4 large eggs
½ cup milk

For decoration:
Cream Cheese Glaze (recipe below)
Pear Chips ( see how to instructions here: Sweet Pear Chips)


Instructions:
1. In a sauce pan, spread the granulated sugar in an even layer. Cook over medium-high heat, without stirring, until sugar around the edge of the pan melts and begins to turn golden, 3 to 4 minutes. Using a wooden spoon, slowly stir until all sugar has melted and mixture is translucent and golden.

2. Add pear chunks to caramel, and stir to coat. Cook, uncovered, over low heat  until very soft, 6 to 8 minutes, swirling the pan occasionally. Using a potato masher, mash the pears until they are broken down but still slightly chunky. Continue cooking, uncovered, 5 minutes more, stirring frequently. Remove from heat; let cool completely.

3. Preheat the oven to 350˚F. Butter and flour a 10-inch (12 cup capacity) Bunt Pan, tapping out excess. In a medium bowl, sift together flour, baking powder, salt, cinnamon, cardamom, ginger, baking soda, pepper and nutmeg; set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and honey on medium  high speed until light and fluffy, 3 to 4 minutes, scraping down  the sides of the bowl as needed.

4. Add the eggs, one at a time, beating until combined after each addition. With the mixer on the lowest speed, add the flour mixture in two batches, a alternating with the milk and beginning and ending with the flour. Add the reserved pear sauce, and mix to combine, about 1 minute, scrapping down the sides of the bowl as needed. Do not over mix.

5. Spoon the batter into a prepared pan, and smooth with a small offset spatula. Bake, rotating the pan halfway through, until cake is a deep golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. Transfer the pan to a wire rack to cool slightly. Invert the cake onto a wire rack set over a piece of parchment paper and allow to cool 10 minutes. Once cool, pour the glaze over the top, letting some drip down the sides. Alternatively, dust with confectioner’s sugar. Garnish with pear chips, if using.

Makes one 10- inch cake

 

 

 

Cream Cheese Glaze

Ingredients: 

4 ounces cream cheese, room temperature
½ cup confectioners sugar, sifted
pinch of salt
1 tablespoon freshly squeezed lemon juice
3 tablespoon milk, plus more if needed.
 
Preparation:
1. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on midium-high speed until light and fluffy, 4 to 5 minutes, scrapping down the sides of the bowl as needed.

2. Add the sugar, and beat until combined, about 1 minute.

3. Add the salt, lemon juice, and milk, mix on low speed until smooth. If the glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.

Anny, thank you for such a wonderful present, I have been enjoying it a great deal. I wish you were near to taste all the goodies.

But by the grace of God I am what I am, and His grace toward me did not prove vain. - 1 Corinthians 15:10

Sweet Pear Chips

I love fruit decorations on cakes, cupcakes, and desserts in general, so, when I saw these pear chips, I fell in love with the idea. I am thrilled to share this sweet and crisp idea with you because I know it will be useful for fall/winter desserts and cakes. To achieve nice chips, use a blemish-free pear that is not quite ripe. A mandolin will be of great help to get perfectly even pear slices.

Versión en español: Chips de Pera

 

 

How to Make Pear Chips

 
Ingredients:
1 cup sugar
1 cup of water
1 small underripe Bartlett pear
1 lemon, halved
 



Preparation:

1. Preheat the oven to 200˚F. line a large baking sheet with parchment paper or a nonstick baking mat (such as a silpat); set aside.

2. In a medium saucepan over medium-high heat, combine the sugar with one cup of water. Bring to a boil; cook, stirring occasionally, until the sugar has dissolved, about 8 minutes. Reduce the heat to medium-low; keep at a simmer as you proceed.

3. Using a mandolin or a very sharp knife, slice the pear lengthwise as thinly as possible, making sure that each slice remains intact and is uniformly thick. Do not worry about removing the seeds or the core (they soften during baking). Squeeze lemon halves over pear slices, coating both sides with juice. Place the slices in the simmering syrup and cook for two minutes. Remove the slices with a slotted spoon and place them on the prepared baking sheet about 1 inch apart.

4. Bake with pear slices until they are dry to the touch, about 2 hours. Using a small offset spatula, loosen the edges of the slices; use your hands to peel the pears from the sheet, then flip them over. Return to the oven; bake, checking frequently, until chips are dehydrated and crisp (but not browned), about 20 minutes. Chips can be kept in an airtight container at room temperature, layered with parchment paper, for up to 2 days.

Makes about: 18.

Note: Be patient and cook at 200˚F for 2 hours like the order of the instructions. I was trying to hurry because I had to decorate some cakes and I increased the temperature to 220˚F in the last 15 minutes and they over browned. The wait is worth it because they make a delicious and elegant decoration. the great news is mine were not damaged, they still were soft and tasted great! I guess if you are looking for a darker tone then it is OK to cook longer.

Recipe to make these Spiced Pear Cupcakes, HERE.

 

If you like this lemon press, you can buy it HERE.

 

 

En español: Chips de Pera

Let us not love with word or with tongue, but in deed and truth. - 1 John 3:18

Sharing is SWEET, forward to those you know will love this idea as much as you.

Rice with Corn, Moro de Maíz

What is Moro? Moro is a flavorful dish made by cooking rice with beans or any legume or vegetable, along with a mix of seasonings and color from ingredients like tomato paste, saffron, or annatto. In Puerto Rico, it's known as rice and beans, while in Cuba it's called congrí, made with rice and black beans.

En Español Arroz con Maíz

Today, I'm excited to share a favorite at our home: moro de maíz. This delicious rice dish pairs perfectly with beef stew, chicken, pork, as well as Mexican-style tacos, meat, or fajitas.

Rice with Corn Recipe    

Ingredients:
3 cups rice
3 ½ cups water
¼ cup corn oil
2 cans of corn (one drained and one with water)
1 chicken bullion  
2 teaspoons salt or to taste
2 tablespoons tomato sauce
1 teaspoon saffron or achiote (annatto) -optional for color
2 teaspoons (4 cloves) of garlic paste or to taste.
1 tablespoon minced fresh cilantro (optional)
4 tablespoons seasoning check, Sazón or 1 onion finely chopped and ½ bell pepper chopped


Instructions:
1. Heat oil in a large saucepan, over medium heat.

2. Add seasoning and onions and peppers, sauté for three minutes, add broth, salt, tomato sauce, saffron, and garlic. Stir until well blended.

3.  Raise the heat to high and add the water plus water from one can of corn, reserving corn. When boiling, add washed and drained rice. Reduce heat to medium and cook uncovered until dry. Reduce heat to medium-low, cover and cook for 15 minutes.

4. Add corn, stir to mix well with rice and cover. Cook for 20 minutes.

Yield: Serves 5 - 6.

Note:

a) The amount of water depends on the type of rice you use; it also depends on whether you like loose or mushy.  I use American Select Rice (long grain) and I cook the rice to be loose and grainy because that's the way my family likes it.

For a loose rice grainy rice - use less water.

For a softer mushy like rice- used more water.

b) This is a recipe where I use 1 packet of Sazón Goya (with saffron) if I have no annatto or saffron at hand.

In this photo, the Rice with Corn is presented with Stewed Beef Dominican style.

 For the LORD gives wisdom, and from his mouth come knowledge and understanding. - Proverbs 2:6