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Another wonderful apple and pear recipe.

We will be sharing more easy and delicious apple and pear recipes that we have commissioned from top food writers, like this one, that was recently featured in The Sunday Times Food & Drink magazine.

PEAR AND GINGERBREAD LOAF WITH SALTED CARAMEL SAUCE

3 Forelle pears
250ml sugar
500ml water
1 cinnamon stick
2 star anise
The rind of an orange removed with a potato peeler

CAKE BATTER
125g butter
180ml light brown sugar
125ml golden syrup
125ml molasses
2 extra large eggs
180ml Greek yoghurt
10ml grated fresh ginger
500ml self raising flour
10ml ground ginger
5 ml ground cinnamon
5ml mixed spice
3ml ground nutmeg
SALTED CARAMEL SAUCE
100g butter
125ml treacle brown sugar
160ml fresh cream
60ml golden syrup
Pinch of sea salt flakes
PEARS: Peel the pears leaving the stalks intact.
Dissolve the sugar in the water in a small pot just large enough to hold the pears. Add the cinnamon, star anise and orange rind. Bring to a simmer and add the pears making sure they are submerged. Cover and simmer until the pears are just tender, about 15 minutes. Don’t let the pears get too soft or they may not hold their shape while baking. Remove the pears and cool  completely. This can be done well in advance.
CAKE:
Cream the butter, sugar, syrup and molasses in the bowl of an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add the grated ginger and yoghurt and mix to combine. Sift the dry ingredients and add to the creamed mixture beating until well combined. Cut a piece of baking paper to fit the base and up the short sides of a 15x 25cm loaf pan. Spray well with non stick cooking spray.
Spoon the batter into the tin and push the 3 pears into the batter.
Bake at 170C for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and allow to cool in the tin. Carefully remove and place on a rack. Drizzle with the sauce. Reserve some of the sauce to serve separately.
SALTED CARAMEL SAUCE:
Combine all the ingredients in a small pot and stir a medium heat until mixture comes to the boil. Simmer for about five minutes until slightly thickened. Remove from the heat and cool. Taste to see if it has enough salt.

NOTE:
As an alternative this can be baked as a pear upside down cake.
Peel and core 3-4 pears and cut them into thick wedges. Sprinkle 60ml of brown sugar onto the base of a 22cm cake tin which has been lined with baking paper. Drizzle over 80ml melted butter. Arrange the pears over the sugar mixture. Pour the batter over the pears. Bake at 170C for 40-50 minutes or until a toothpick inserted into the cake comes out clean. Remove from the oven and cool in the tin for 10 minutes before carefully turning onto a cooling rack.

As featured in The Sunday Times Food & Drink magazine.

As featured in The Sunday Times Food & Drink magazine.

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Tru-Cape markets a wide range of apple and pear varietals. We constantly look at expanding our range, and have included fruit and vegetables, like cherries and potatoes, to offer greater value to our growing shareholders.