By Alison Boyd-Savage
When the last of the glorious North Fork peaches have disappeared from the farmstands, local pears show up as a sweet consolation prize. They come in many varieties and generally stick around until Thanksgiving. The pairing of pears and chocolate is always a hit, which inspired me to create an irresistible upside-down cake that’s perfect when served warm. This easy-to-make dessert is sure to delight your family and guests during the holidays.
Pear Upside Down Cake
Poached Pears
Pick a sturdy variety such as Bosc or Aurora. Pears ripen from the inside and are ready when they yield slightly at the stem when pressed. To enhance their flavor, I poach them in a simple mixture of sugar, water and a vanilla bean. For an easy dessert option, consider serving the pears accompanied by vanilla ice cream and the chocolate sauce described below.
Ingredients
4 large firm pears
4 cups water
1 cup sugar
1 vanilla bean
Method
Split the vanilla bean to access the seeds. In a large heavy pan, combine water, sugar, and the vanilla bean. Simmer gently, stirring to dissolve the sugar. Slice pears in half, peel thinly, and remove core and stalks. Place each pear half, cut side down, in syrup immediately to prevent browning. Poach for about ten minutes, turning occasionally. Check doneness with a small knife. Pears should yield slightly but should retain their shape and firmness.
Place pears and cooking liquid in a bowl to cool. Once cool, cover and store them in the fridge until ready to use.
Chocolate Cake
Substituting almond meal for some of the flour and adding a little Tate & Lyles Golden Syrup (available at local supermarkets), to the batter results in a moist and fudgy texture. Use a good quality Dutch process or natural unsweetened cocoa powder. I used the Ghirardelli brand for this recipe.
Ingredients
¾ cup (170 grams) unsalted butter, softened
3 large eggs, at room temperature, lightly beaten
2/3 cup granulated sugar
1 ½ Tbsp. Tate & Lyle’s Golden Syrup
1 tsp. vanilla extract
½ cup (60 grams) all-purpose flour
1 ½ teaspoons baking powder
¼ cup (28 grams) almond flour
2 Tbsp. (21 grams) dark unsweetened cocoa powder
¼ tsp. fine sea salt
Extra cocoa powder for dusting the pan
Method
Lightly butter a 9-inch cake pan and line the bottom with a circle of baking parchment. Lightly dust the sides with cocoa powder and set aside. Whisk the flour, almond flour, cocoa, baking powder and salt together in a bowl. Place the softened butter, sugar and golden syrup in a large bowl and beat with a handheld electric mixer on medium speed until light and creamy. Add the eggs one at a time, mixing until fully incorporated. Add the vanilla extract. Combine the flour and cocoa mixture into the batter on low speed, scraping down the sides of the bowl with a spatula as needed.
Remove the pears from the poaching liquid and drain on a paper towel. Place cut side up in the cake pan in a concentric pattern. Add the chocolate batter using an offset spatula, spreading it gently over the pears to avoid displacing them. Bake in the center of a 350-degree oven for about 40 minutes, until cooked through in the center but not dry. The cake should be just firm to the touch. Check the cake after about 20 minutes to make sure the top is not getting too dark. Place a sheet of aluminum foil loosely over the top for the last 10-15 minutes of baking.
Place the cake, in its pan, on a cooling rack for about 15 minutes. Run a knife around the sides of the pan and invert over a large round serving plate. Leave it for at least another fifteen minutes, before slicing and serving with a generous pour of warm chocolate sauce and a dollop of lightly sweetened whipped cream
Simple Chocolate Sauce
I used Ghirardelli semi-sweet chocolate. It is essential to stir the sauce constantly so that it does not boil.
Ingredients
6 oz. good quality dark chocolate
1 cup heavy cream
Pinch of salt
Method
Break the chocolate into small pieces and place in a small heavy saucepan, together with the cream and salt. Stir gently over medium-low heat until the chocolate is fully melted. Continue gently cooking, stirring constantly until you have a smooth sauce. The sauce will thicken as it cools. It is best served warm and is delicious over ice cream. Store leftovers in the fridge for up to three days. You can rewarm it gently with a splash of cream
Alison Boyd-Savage worked in advertising before running a catering business in her native London. After moving to Long Island, she first settled in Bridgehampton, where she worked as a private chef. Five years later, the quiet beauty of the North Fork prompted a move to Southold. On weekends she loves to entertain, and can be found scouting the local farm stands for seasonal produce and visiting the markets for local fish, meat and eggs.
