Pears are popular fruits that are very similar to apples. There are two different categories of pears, namely the eating pear and the stewed pear. The eating pear can be eaten raw, while the stewed pear must first be stewed. However, to eat the hand pear raw, it must first be ripened. Besides the fact that both types of pears are tasty to eat, there are also numerous recipes for both eating pears and stewed pears. What do you think of a delicious pear tart or a stewed pear tart, for example?
What is a pear?
The pear is a fruit that grows from a fertilized pear tree and is found in many countries, mainly in the Northern Hemisphere. The tree generally grows from April to early May. Pears are closely related to apples. There are many pear varieties, which can be divided into two categories, namely eating pears and stewed pears. Well-known varieties of the hand pear are, for example, the Conference, Doyenné du Comice and the Juttepeer. Well-known varieties of the stewed pear are, for example, the Brederode and the Gieser Wildeman. The difference between the eating pear and the cooking pear is that the eating pear ripens at room temperature and becomes increasingly softer over time. Stewed pears, on the other hand, remain hard and cannot be eaten raw.
Recipe for a pear pie
For this delicious pear pie recipe you use ripe eating pears. This cake is a sensation of the fresh sweet taste of pear. The recipe is for 12 people. You need a baking pan with a diameter of 24 cm for this.
Required ingredients
- 5 ripe pears
- 100 grams of fine granulated sugar
- 200 grams of self-raising flour
- 50 grams of butter at room temperature
- 1 egg
- 1 packet of vanilla-flavored sugar
- 5 tablespoons of apricot jam
- 5 teaspoons of cinnamon
- almond flakes (topping)
Preparation pear pie
Mix the self-raising flour, granulated sugar, vanilla sugar, butter and 1 egg with a mixer or food processor into a crumbly dough. Put the dough in a mixing bowl and knead it further by hand until it forms a large ball. Let this dough ball rest for at least 30 minutes in the refrigerator, under a tea towel or wrapped in cling film.
Then take the dough out of the fridge and sprinkle your work surface with flour. Roll the dough over your work surface into a large piece. Place this piece of dough in the greased cake tin and press the bottom and sides well. Heat the bottom in a preheated oven at 200 degrees for 10 minutes.
In the meantime, cut the pears into elongated slices and sprinkle the slices with the teaspoons of cinnamon. Then divide the pears over the pie crust. Cover the whole with the apricot jam and then sprinkle with almond shavings. Then bake the cake for another 10 minutes in the preheated oven at 200 degrees.
Recipe for a stewed pear pie
Stewed pear pie is slightly more unique than a regular pear pie and especially popular in the winter months. This recipe is for 10 people. Make sure you have a cake pan of 24 cm in diameter.
Required ingredients
- 250 grams of self-raising flour
- 1 egg
- 150 grams of butter
- 125 grams of white caster sugar
- 1 kg stewed pears (about 5 pieces), preferably from Gieser Wildeman
- 125 grams of granulated sugar
- 1 packet of cooking pudding (e.g. vanilla flavor)
- 1 packet of vanilla-flavored sugar
- 100ml currant juice
- 750 ml of whipped cream
- 3 teaspoons of cinnamon
Preparation method
Peel the stewed pears and cut them into pieces. Boil the pears in a mixture of water, sugar, cinnamon and berry juice for about 1.5 hours.
Then knead the self-raising flour, the white caster sugar, the butter and the egg by hand into a smooth dough. Cover the greased springform pan with the dough and press the dough well, especially on the sides. After cooking, drain the pear pieces and place them in the pastry-lined springform pan. Make sure that the pears are evenly distributed over the cake.
Then stir the cooking pudding, vanilla sugar and 150 ml whipped cream into a smooth batter. Bring the rest of the whipped cream to a boil and then stir in the pudding mix until a smooth batter is formed. Pour the smooth pudding batter over the pears in the spring form. Then bake the cake in the middle of the preheated oven at 180 degrees.
Then let the cake cool down and set in the fridge for a few more hours.
Serving tip
Sprinkle the cake with some extra cinnamon powder for a tasty and beautiful effect.
