E Pluribus Mores

Pound Cake with Calvados Poached Pears Topped with Blue Cheese and Pecans

In slow cooking on March 13, 2011 at 7:53 am


POUND CAKE: Make pound cake.  We used the pound cake recipe from the Joy of Cooking.

POACHED PEARS:

a.       Peel and slice four pears in quarters.  Remove cores.

b.      On medium heat poach pears in:

¼ cup butter

¼ cup calvados or apple jack

¼ cup Vermont maple syrup

Pinch of cardamom

½ teaspoon vanilla

Salt to taste

c.       Reduce the liquid to a syrup consistency, stirring constantly so that it does not burn.

d.      If you want a hard sauce (I cooked out the alcohol so I would feel better feeding it to the kids), you can add additional calvados to taste as you turn off the heat.

TOPPING

a.       Danish buttermilk blue cheese, crumbled

b.      Pecan topping

Briefly fry unsalted roasted pecan in 2 T. butter, 1 T. brown sugar, ½ t.   cinnamon, salt to taste.

4.   ASSEMBLY:  Arrange slices of pound cake on plates.  Place a pear on each.  Spoon some of the syrup from the pan onto each.  Add crumbled Blue Cheese and pecans.

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