 | Pear Poundcake with Pear Liqueur Sauce18 Yield: 2, 9" x 5" cakes 30 minutes + 1 hour baking time |
| Pound cake: | |
| • | 4 oz. The Perfect Purée Pear Puree, thawed |
| • | 8 oz. butter at room temperature |
| • | 2 3/4 cups granulated sugar |
| • | 6 extra large eggs |
| • | 3 cups all-purpose flour |
| • | 1/2 tsp. salt |
| • | 1/4 tsp. baking soda |
| • | 4 oz. sour cream |
| • | 1/2 tsp. vanilla |
| • | Pear Sauce (see recipe below) |
| Method: | |
| 1. | Preheat oven to 325° F. Grease and flour bottom and sides of two 9″x5″ loaf pans. In a large mixer bowl, beat butter on medium speed of electric mixer until creamy. Gradually beat in sugar until mixture is light and fluffy. Beat in eggs, one at a time, beating about 1 minute after each, scraping bowl frequently. Beat 2 minutes more. |
| 2. | In a small bowl stir together flour, salt, and baking soda. In another small bowl stir together sour cream, Pear puree, and vanilla. |
| 3. | Add some of the flour mixture to butter mixture, beating on medium speed of mixer until blended, and then add part of the sour cream mixture, beating well. Continue beating in flour and sour cream mixtures alternately, ending with flour mixture. |
| 4. | Pour batter into prepared pans. Bake for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans 15 minutes; turn out onto wire racks to cool. |
| Pear Sauce: | |
| • | 16 oz. The Perfect Purée Pear Puree, thawed |
| • | 4 – 5 tbsp. sugar |
| • | 2 tbsp. cornstarch |
| Method: | |
| 1. | In a medium saucepan, stir together, 4 to 5 tbsp. granulated sugar (to taste) and 2 tbsp. cornstarch. |
| 2. | Stir in 16 oz. Pear puree. |
| 3. | Cook and stir over medium heat until mixture thickens and bubbles. |
| 4. | Cook and stir 2 minutes more; remove from heat. |
| 5. | Cool slightly. Serve warm or cover and chill until serving time. |
| 6. | Yields about 2 cups sauce. |
| Flavor Twists: | |
| Match other berry flavors from The Perfect Purée with a complementary liqueur. For instance, Blackberry and framboise or blackberry brandy or Black Currant puree and Creme de Cassis liqueur. Add 1 to 2 tablespoons pear brandy to sauce after cooking. | |