The Jerusalem Post - The Jerusalem Post Magazine



Often, when we go grocery shopping, we end up buying more food than we actually need. If these items are non-perishable­s, then it’s not a big deal – to the pantry they go for future use. But when we purchase too much milk, meat, fruit or vegetables, then it’s more of an issue, since we don’t want good food to go to waste.

That is exactly what happened to me this week. I had invited over friends, but they canceled at the last minute, and I was left with lots of food, including some pears that may not have been the nicest looking, but I certainly didn’t want them to go to waste. And that’s when I had a few fantastic ideas for what I could make with them instead of just throwing them out.

I decided to make an easy and quick pear cake. Most simple cakes require mixing dry ingredient­s in one bowl, wet ingredient­s in a second, and then mixing them together. Soon enough, an incredible aroma is wafting from the oven and into the house.

This week, however, I decided to try something different. I wanted to make a cake that was super simple but that comes out looking very fancy. Sometimes the easiest recipes end up looking like something that must have required lots of complicate­d steps.

I decided to make a pear cake that used pear halves that had been soaked for a bit in wine, which gives them a beautiful burgundy tone. After you prepare the batter, press the pear halves on top. The cake comes out looking amazing when it’s baked this way. Then, once it is finished baking, I sprinkle almond slivers on top.

After I finished making the pear cake, I still had leftover pears, so I decided to make a pear tarte tatin. It came out looking stunning and tasting just as good. The tarte hadn’t even finished cooling, and already every piece of it had been gobbled up.

Then this question arose: What do I do with a few extra pears that needed to either be used or thrown away? I came up with three easy and quick mini-recipes. For one, scoop out some of the flesh of the pear, and then fill them with blue cheese and almond slivers. Just add a little brown sugar and bake them in the oven for a few minutes.

Another option is to use puff pastry to bake circles, on top of which you can add a sliced half-pear and powdered sugar.

Finally, I took the rest of the leftover pears and put them in a small pot with water, sugar and spices. After the pears had softened, I added chocolate sauce and served them straight away. It’s as easy as that!


Use a round iron pan with an 18- or 20-cm diameter.

5 small pears

1 lemon

½ cup (or more) brown sugar

50-70 gr. butter or margarine

¼ tsp. cinnamon

1 packet vanilla sugar

1 package (400 gr.) puff pastry, either dairy or parve

Egg wash:

1 egg, beaten well

Peel the pears, then slice them in half and cut out the core with a melon baller.

Place the pear halves in a bowl and squeeze lemon juice on them. Use your fingers to coat all the pieces with the lemon juice.

Add the brown sugar, and butter or margarine, in the iron pan. Add the cinnamon and vanilla sugar and heat over medium heat. Stir while heating until everything has dissolved and the mixture is smooth.

Remove from the heat and arrange the pear halves inside the pan with the hollowed-out side facing down.

On a floured work surface, roll out the puff pastry with a rolling pin. Cut out a piece of pastry dough that will cover the entire surface of the pan. (You can keep the rest of the dough in the fridge.) Press the edge of the dough down into the pan.

Brush the dough with the beaten egg and bake in an oven that has been preheated to 200° for 15 minutes. Remove from the oven, place a serving plate upside down on top of the cake, then flip the cake over onto the serving plate. Let the caramel ooze over the sides of the cake.

Level of difficulty: Easy-medium Time: 30-40 minutes

Status: Parve or dairy

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