- 2 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons finely grated lemon peel, divided
- 1 1/2 teaspoons fresh thyme leaves, divided
- 1 pound firm but ripe Bosc pears, peeled, halved, cored, cut into 1/2-inch cubes (about 2 1/2 cups)
- 1 cup plus 2 tablespoons all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons crème fraîche or sour cream
Combine 3/4 cup sugar, 1/2 cup water, lemon juice, 3/4 teaspoon lemon peel, and 3/4 teaspoon thyme in medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Remove saucepan from heat; cover. Let steep 10 minutes. Pour syrup through fine strainer set over bowl. Return syrup to saucepan. Add 3/4 teaspoon lemon peel and 3/4 teaspoon thyme and bring to simmer. Add pear cubes and simmer over medium heat until pears are tender but still hold shape, about 10 minutes. Using slotted spoon, transfer pear to rimmed baking sheet. Boil syrup in saucepan until reduced to 1/3 cup, about 5 minutes. Transfer reduced syrup to blender. Add 1/3 cup pear pieces; puree until smooth. Transfer pear puree to medium bowl. Add remaining pear pieces to puree. DO AHEAD Can be made 1 day ahead. Cover and chill.
Preheat oven to 325°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Whisk 1 cup plus 2 tablespoons flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat 3/4 cup sugar and 1/4 cup butter in large bowl until well blended. Add egg and egg yolk and beat until blended. Add flour mixture in 2 additions alternately with buttermilk in 1 addition. Beat in 1/2 teaspoon vanilla, then fold in 2 tablespoons crème fraîche. Transfer batter to prepared cake pan; smooth top.
Bake cake until golden around edges and tester inserted into center comes out with some moist crumbs attached, about 45 minutes. Remove from oven and cool cake in pan on rack 15 minutes. Maintain oven temperature.
Invert cake onto tart pan bottom or flat platter. Peel off parchment paper. Butter same cake pan and line bottom with clean parchment paper. Spread pear compote evenly over parchment paper in pan. Carefully return cake to pan, placing bottom side down atop compote. Return to oven and bake until cake is golden and tester inserted into center comes out clean, about 15 minutes. Cool cake in pan 5 minutes. Invert cake onto platter; remove pan. Cool cake at least 20 minutes.
Cut cake into wedges. Serve warm with Greek Yogurt Ice Cream alongside.
So Fresh and So Green
Episode: 3x01 | Airdate: Jul 19, 2014
The Staycation Show
Episode: 3x02 | Airdate: Jul 26, 2014
The Get-Together Show
Episode: 3x03 | Airdate: Aug 2, 2014
Summer Snack Show
Episode: 3x04 | Airdate: Aug 9, 2014
Cooking with Your Kids
Episode: 3x05 | Airdate: Aug 16, 2014
Episode: 3x06 | Airdate: Aug 23, 2014
The Barbecue and Grilling Show
Episode: 3x07 | Airdate: Aug 30, 2014
The Back to School Show
Episode: 3x08 | Airdate: Sep 6, 2014
Quick and Easy
Episode: 3x09 | Airdate: Sep 13, 2014
Episode: 3x10 | Airdate: Sep 20, 2014
Episode: 3x11 | Airdate: Sep 27, 2014
Grown-Up Comfort Food
Episode: 3x12 | Airdate: Oct 4, 2014
Episode: 3x13 | Airdate: Oct 11, 2014
Category: Peaches and apricots
If you need another excuse to cook dinner on the patio and work in a little more grilled summer fruit into your diet, you&rsquove come to the right place. I am the enabler&rsquos enabler. One of my very favorite things right now are grilled peaches, plums, and apricots. They work perfectly with a scoop of [&hellip]
If you need another excuse to cook dinner on the patio and work in a little more grilled summer fruit into your diet, you’ve come to the right place.
I am the enabler’s enabler.
One of my very favorite things right now are grilled peaches, plums, and apricots. They work perfectly with a scoop of ice cream on top and work just as beautifully in savory dishes.
Another current favorite thing is stuffing my face while standing in my PJs at the fig tree in the backyard… but that’s a confession for another day.
Chicken thighs and ripe apricots (or white peaches – those turned out amazing!) are threaded onto skewers and grilled to smokey perfection before being glazed with an herbed honey glaze. The glaze gets the tiniest of kicks from the red pepper. It’s not spicy but without the red pepper, I thought the glaze fell a little flat the first time we made it.