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Saturday, October 18, 2008

German Pear Pudding

The Altitude Adjustment Section
I love pears, and this is definitely pear season, so how about baking a German pear pudding? It’s like a pudding-like cake, soft and tender, so serve in a bowl. Real easy and yummy too!

1/2 cup cake flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1 cup dry red wine
3/4 cup sugar
Grated zest of 1/2 lemon
1/2 teaspoon ground cinnamon
2 whole cloves
4 ripe Bosc or Anjou pears, cored peeled and quartered
1 egg separated
2 egg whites
3 tablespoons water
1 teaspoon vanilla extract
Whipped cream for garnish

Preheat oven to 375. Coat a 9-inch square pan with non-stick spray and set aside. In a mixing bowl, whisk together flour, cornstarch, baking powder, set aside. Combine the wine, 1/4 cup sugar, lemon zest, cinnamon and cloves in a medium sauce pan and bring to the boil. Add the pear quarters and simmer for 15 minutes, covered, till pears are tender. Lift out pear slices, drain well, and transfer to baking pan. Add one cup of liquid to the baking pan. In the bowl of your electric mixer whip your egg whites till soft peaks form. Fold in egg yolk, vanilla, and remaining 1/2 cup sugar. Sprinkle the flour over egg mixture and gently fold together, spread mixture over pears. Bake till topping springs back and top is golden 35-40 minutes. Serve warm with whipped cream.