This was one of those desserts that seem easier/a good idea on paper. I really had to go on faith with this one. Especially because my mother was taking it to a dinner party. The Fold-Over Pear Torte is really a pie baked in a springform pan. One of my talents in the baking world is that I can do good pie crust. It was the fold-over part that was a bit dicey for me. I don’t think I quite mastered the technique which required flipping and rolling on the side and who knows what else.
The filling is diced fresh pears, cut up dried apricots, and chopped walnuts in a custard. It clearly states in the directions to not remove the torte from the pan before it reaches room temperature. Well, like always, my parents arrived early without calling. I loosened the torte and removed the springform part. Hoping it wasn’t a disaster… It looked gorgeous! Especially after I sprinkled some powdered sugar. Reports back from the dinner party are positive. They thought it was excellent.
Thanks to Cakelaw of Laws of the Kitchen for hosting this week’s Tuesdays with Dorie selection. If you would like the recipe, visit her blog or buy the book.
Yes, this is an actual post. You are not hallucinating. I’ve been busy living life and having an awesome summer. It’s a weak excuse for not posting. I’ve been baking along with the the various weekly baking groups. I have internet and a new computer at home. I’ve been lazy with taking pictures and writing posts.
I’m recommitting to Pink Stripes. I feeling disconnected to the the food blogging world and I miss my blogging friends.
With that note, I’ll move along and tell you about this week’s Sweet Melissa Sundays recipe: Bosc Pear, Blue Cheese, and Walnut Muffins. Rather than sweet, these are savory muffins. I adore the combination of pears and blue cheese. I also like walnuts. Trader Joes did not have bosc pears so I subbed bartlett pears. I liked the muffins. I think they would be great with manchego instead of blue cheese because manchego also pears (hee! Okay, pairs) well with pears.
I probably won’t make them again because I would rather eat blue cheese and pears on their own with out all the mumbo jumbo of the other muffin ingredients.
Thanks to Andrea of Nummy Kitchen for hosting this week’s selection. For the recipe visit her blog or buy the book.
(I heart my new iPhone for lots of different reasons. One reason is the WordPress App that lets me write posts from anywhere. I started this post while in the mountains surrounding Idyllwild waiting for the rest of my hike group to show up.)
I’ve never seen muffins disappear as quickly as these mini Pear Cranberry Muffins with Spice Cookie Crumble. I don’t know if it was the muffin itself or the crumble or people really like muffins with crumble toppings. Either way, these muffins were a big hit at both work and a meeting/party I attended.
I made the full recipe which made 24 minis and 9 full size. I didn’t have a lemon, so I used lime zest. I also chopped the fresh cranberries instead of keeping them whole. I also subbed white whole wheat flour for some of the all-purpose flour. For the crumble topping, instead of gingersnaps I used Dorie Greenspan’s Sugar-Topped Spice Cookies. The cookies are the November 17th pick for Tuesdays with Dorie. I like it when baking groups become symbiotic. 😛
Thank you to Jennifer of Maple N’ Cornbread for selecting Pear Cranberry Muffins with Gingersnap Crumble for this week’s Sweet Melissa Sundays. If you would like the recipe, visit her blog or buy the book.