Pear Tatin with ginger.

Pear Tatin with ginger.

Pear Tatin with ginger.

Turning on this amazing dish moist cake with polenta and ground almonds, you will find a sweet and sticky layer of pear slices, flavored with ginger. Pear Tatin with ginger. Serve warm as a dessert with vanilla cream Sundae or fatty.

We will need these ingredients:

200 g butter (softened)

2 tbsp. l. brown sugar (demerara)
4 small pears (peeled, seed pods, cut into 4 pieces and cut into slices)
175 g of finely crystalline sugar
2 tbsp. l. preserved ginger (chopped)
175 g ground almonds
2 eggs
75 g polenta Fast Food
1/2 h. L. baking powder
2 tbsp. l. syrup preserved ginger
2 tbsp. l. lemon juice


Silicone round shape with a diameter of 20.5 cm
baking tray

Cooking method:

1 Preheat the oven to 190 ° C. Rub the silicone mold inside 25 grams of butter and sprinkle with brown sugar, so that the product will turn a beautiful golden brown. Arrange the pears on the bottom plate.

2 In a large bowl, whisk the remaining butter with fine crystalline sugar in a light cream. Admixed with ginger and almonds, whisking, add the eggs one at a time. To mix polenta and baking powder. Place the silicone mold on a baking tray and reload pears dough, spreading evenly.

3 Bake the cake 40-45 minutes - to deep golden brown. Remove from oven and let sit for 15 minutes. Heat the ginger syrup, lemon juice, boil for 1-2 minutes until thick. Walk along the edge of a knife shape and gently invert the cake onto a plate (if any stubborn slices of fruit are not far behind from the bottom, gently remove them and place in its place). Glazed pear syrup. Serve warm with vanilla product is sealed or fatty cream.

About the dish:

For 8 persons:
Preparation time: 25 minutes
Cooking time: 40-45 minutes
cooling time: 15 minutes
The temperature of the oven: 190 ° C

Pears should be ripe and still quite dense, even hardish, otherwise they will turn into a puree during baking. Instead of pears are ideal mango slices or thick slices of peeled sweet apples.

Polenta (Italian Polenta.) - Italian dish of cornmeal, which in most cases resembles porridge or hominy. Polenta are particularly fond of northern Italy - in Lombardy, Veneto, Friuli-Venezia Giulia, Trentino-Alto Adige, as well as in the Italian part of Switzerland, Croatia (especially in Istria).

Pear Tatin with ginger.

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