Pear Fondant

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I love pears and I wanted to make something different with them. Happily my French friend came to my aid again and gave me this recipe. It's a dessert not a cake, but is easy to make.

4 medium pears [firmish but not too hard]
150g plain flour
100g caster sugar
2 eggs
100ml milk
3 tbspn vegetable oil
2 tspn baking powder

For the topping:
80g melted butter
3tbspn caster sugar
1 egg
Flaked almonds

Oven 180C.                             Grease and flour  23cm cake tin

Put the sugar and eggs in a bowl and beat till light and fluffy. Add the flour, baking powder and oil and mix in. Pour half of this batter into the cake tin.
Peel the pears and cut into strips. Put on top of the batter in the tin and spoon the rest of the batter on top. Bake for 30 mins.
Topping- Beat the egg and sugar together then add the butter and mix together.
After the fondant has baked for 30 mins, take out of the oven and pour over this mixture. Sprinkle over some flaked almonds and bake for a further 20 mins. Leave to cool in the tin.


The fondant has a lovely mixture of textures - the soft pears, the smooth custardy filling and the       crunchy almonds.  You could use 50g of ground almonds instead of 50g of the flour, or you could       use 40g melted butter instead of the oil. You could also use other fruit like apples or plums. This is a great Autumn treat!                                                                                                                            









Comments

Suelle said…
This recipe looks very interesting - your photo looks as if the batter makes a layer that is almost like pastry at the edges. It sounds delicious.
9/10/19 6:36 am
Snowy said…
It is almost like a pastry layer Sue.
9/10/19 4:28 pm
Phil in the Kitchen said…
This is a really lovely autumn dessert idea and perfect for some of the fine pears that are becoming available about now. I'm not surprised that the idea came from a French friend - it feels like a very French style of dessert to me. C'est super bon.
14/10/19 3:20 pm
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