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I found a wonderful blog http://www.tarteletteblog.com She has the most delicio looking desserts on there, plus some good, what I call “regular” food recipes too.  Anyway, I was intrigued by one called a Poached Pear Almond fallen Souffle Cake I believe.  Since it’s fall and there are pears everywhere, I had to try it.  Here is the recipe and then my results.

Poached Pear And Almond Fallen Souffle Cakes:

Makes 6

She did not remove the center, seeds etc so I didn’t either.
For the poached pears:
6 mini d’Anjou pears, peeled (I used 4 d”Anjou and 2 Bartlett)
1/2 cup  sugar
2-3 cloves
2-3 cardamom pods (I used about /21 tsp ground cardamom)
1 stick cinnamon
5-6 allspice berries
1-2 star anise
1/2 lemon
4 cups (1 liter) water

For the cakes:
3 tablespoons (40gr) unsalted butter, at room temperature
1/2 cup (100gr) sugar
2 eggs
1 teaspoon pure vanilla extract
3/4 cup (190ml) heavy cream
1 cup ground almonds

1/4 cup (40gr) sorghum flour (I used 1/4 cup all purpose flour)
1 teaspoon baking powder

Prepare the pears:
Place the pears, spices, lemon and water in tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmerfor 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.

Prepare the cakes:
Preheat the oven to 350F and position a rack in the middle.
Slightly butter or spray 6 ramekins and place them on a baking sheet. Set aside.
In the bowl if an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffly (about 3 minutes). Add the eggs, one a time and beat well in between each addition. Reduce the speed to low and add the vanilla, heavy cream, almonds, flour and baking powder and beat until incorporated. Fill each ramekins about 1/3 full with the batter and place a poached pear in the center.
Bake for 25-30 minutes.

Just out of the oven

I had no ramekins so I had to rush out and get these.

The pears smelled heavenly as they were poaching and I was so excited to finish this.  I wonder if there are any uses for the leftover poaching liquid cause it seemed such a shame to throw it away. It smelled drinkable!  I might try reducing it to a syrup and pouring it over these before serving.  I made the batter, added it to the ramekin, popped a pear in each one and into the oven they went.

So the verdict:  They taste wonderful, the insides seemed a little undercooked but the tops were too brown to allow more cooking.  The texture reminded me of a type of halvah they make in Greece which is more like a cake than the paste that the Persians make.  A bit grainy which might mean I need to process the almonds longer.  I think next time (and there will be a next time) I will change the almond and flour mix to have more flour.  I didn’t end up making a syrup because we couldn’t wait to try them. Jason would have eaten them all in one sitting if I didn’t restrain him!

Don't they look sinfully good?

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