uree. Spread cake halves with pear puree. Reserve extra for another
hen blend this into the pear mixture with the olive oil
nd top with wedge of torte.
and vanilla.
Add the pear mixture to the flour mixture
n top of the chilled torte, and top with the caramel
baking sheet. Bake the torte until the crust is browned
Note: I also tested this recipe using canned pears in their
00b0C).
Grease and flour torte pans; set aside.
Prepare
flour and cornmeal. Add apples, pear, grapes and raisins.
COAT
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Spread top and sides of torte with prepared glaze. Cover; refrigerate
Chill pears in refrigerator until ready to make.
Place lettuce leaf on plate.
On each plate put 2 pear halves atop lettuce.
Mix together well cream cheese with salad dressing. Spoon onto center of pear halves.
-----TOMAKE THE WARM CHOCOLATE TORTE-----.
Spray 4 (4-oz
ime for high altitudes).
Recipe variation:
Add 1 teaspoon
knife around edges of torte and remove sides of springform
Note:
If recipe is halved, half each ingredient along with pear pulp.
archment paper.
Stir apple, pear, brown sugar, vanilla extract, cornstarch
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired.
Combine sugar, flour, cinnamon and nutmeg.
Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust.
Seal and flute edge.
Sprinkle some sugar atop, or brush with milk.
Cover edge of pastry with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more, or until crust is golden.
Cool.
Serves 8.
ith remaining meringue. Cover the torte and refrigerate for 3 hours
ach crust.
Place one pear half on your work surface