Baking with apples and pears
Here are two fabulous and easy recipes to bake with your favorite Tru-Cape apples and pears. Remember when fruit is either a little too ripe or hard to enjoy fresh, baking them brings out all the flavour and goodness.
APPLE CINNAMON BUNS
These are so moreish and are best served warm.
3 Gala apples, peeled, core and diced.
15ml lemon juice
45ml castor sugar
100g softened butter
125ml light brown sugar
10ml ground cinnamon
5ml ground cardamom (optional)
60ml castor sugar
15ml baking powder
250ml icing sugar
2ml vanilla essence
Warm water to mix
FILLING: Put the diced apple, lemon juice and castor sugar in a small pot and cook gently until the apples are tender, remove and allow to cool completely.
Combine the softened butter, sugar and cinnamon and mix well. Set aside.
DOUGH: Put the flour, salt castor sugar and baking powder into the bowl of an electric mixer. Add the butter and using the paddle attachment mix until the butter is combined into the dry ingredients and it resembles breadcrumbs. Combine the eggs and buttermilk and add to the dry mixture. Mix until it forms a dough that is soft but not sticky.
Turn onto a floured surface and knead lightly to form a smooth dough.
Roll out into a rectangle. Spread with the butter mixture and sprinkle over the apples.
Roll up from the long side to form a tight roll. Cut into 12 equal portions. Place each into a well greased muffin tin. Bake at 180C for 25-30 minutes until golden brown. Remove and stand in the tin for five minutes before placing on a cooling rack. Drizzle generously with the glace icing while still warm. Delicious served fresh and warm.
PEAR AND GINGERBREAD LOAF WITH SALTED CARAMEL SAUCE
3 Forelle pears
1 cinnamon stick
2 star anise
The rind of an orange removed with a potato peeler
180ml light brown sugar
125ml golden syrup
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
125ml treacle brown sugar
160ml fresh cream
60ml golden syrup
Pinch of sea salt flakes
PEARS: Peel the pears leaving the stalks in tact
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 during 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 three 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 over medium heat until mixture comes to the boil. Simmer for about 5 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 three to four 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.