Barrington Software Incorporated

 

Ginger-Pear Torte
Cookbook Williams Sonoma
Category Name Dessert
Servings 8
Serving Size
Yield 0 Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions
6 Tablespoon(s) (3/4 stick) unsalted

butter
5 eggs, at room temperature
2/3 Cup(s) granulated sugar
1/2 Cup(s) sifted unbleached

all-purpose flour
1 Teaspoon(s) ground ginger
1/2 Cup(s) finely ground

blanched almonds
1 Cup(s) heavy cream
1 Teaspoon(s) freshly grated

nutmeg
2 firm but ripe Bartlett

pears, about 1 lb.

total
1 Tablespoon(s) finely chopped

crystallized ginger
3 Tablespoon(s) firmly packed light

brown sugar
1 Tablespoon(s) brandy
1 Dash(es) Confectioners’ sugar 'for dusting'

Method

Preheat an oven to 350°F. Grease two 8-inch round cake pans. Line the bottom of

each pan with parchment paper. Butter the paper.



In a small saucepan over medium heat, melt 4 Tbs. (1/2 stick) of the butter. Set aside

to cool slightly.



Meanwhile, using an electric mixer, beat the eggs until blended. Gradually beat in the

granulated sugar and continue to beat until the mixture is pale yellow and a slowly

dissolving ribbon forms when the beaters are lifted, 6 to 8 minutes. In a small bowl,

combine the flour and ground ginger. Sift half of the flour mixture over the egg mixture

and fold it in with a rubber spatula. Fold in half of the melted butter. Repeat with the
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