I recently decided that I was going to put myself on a self imposed ban on buying any more cook books, and more specifically, books on baking. There are so many in my collection that I don't use on a regular basis that I really want to revisit them all to uncover some hidden (and forgotten) gems.
I predict, though that this will not be easy. I can become so enthused by a new cooking show on the television that I want to rush out and the buy the accompanying book, only to read it (usually in bed), ear mark pages of recipes, make a couple of them, and then leave it to gather dust while something else catches my eye (I am sure I am not alone in this).
Consequently, space is currently in short supply in which to house them all. In reality, how many books on baking do I need, and how many recipes can one person make in a lifetime? There are so many sources now in which to find recipes that I really need never to buy a baking book again.
I am a keen browser of the internet and magazines for recipes and inspiration, and as I have mentioned before, I have a large file of recipe printouts and tear outs which I enjoy giving a good old perusal now and again. Therefore, if I am to buy a new book now, then I need to be very specific about its content, and question whether it is different enough from what I have already in my collection. In fact, when I think about it, this is how I approach buying a new handbag. I just need to apply this to all sweaters that are either grey or striped.
To kick start my new thinking, this seasonal Fresh Pear Shortcake was a favourite pudding from my first cookbook* that I received for my 18th birthday and one I haven't actually made since.....gosh, I can't remember when.
I have tweaked the recipe slightly. Not by much, but when I made the shortcake for the first time a couple of weeks ago I thought that the addition of ground ginger to the 'buttery biscuit base' and almond extract to the topping would be very welcome. Both flavours are very good friends with pears and when I made it again I thought it worked quite well.
One word of advice though about the pears you select if you are going to make this. Please make sure that they are ripe to ensure they soften during the cooking time. If they are not ripe, or indeed, too hard, they will never soften in the cooking time. I know this from experience, and semi-cooked pears, although edible, are not the ideal. I also think that this dessert is better the day after making as the flavours will have developed. Keep it in the fridge overnight, and then bring it up to room temperature before serving.
For the Base
I am a keen browser of the internet and magazines for recipes and inspiration, and as I have mentioned before, I have a large file of recipe printouts and tear outs which I enjoy giving a good old perusal now and again. Therefore, if I am to buy a new book now, then I need to be very specific about its content, and question whether it is different enough from what I have already in my collection. In fact, when I think about it, this is how I approach buying a new handbag. I just need to apply this to all sweaters that are either grey or striped.
To kick start my new thinking, this seasonal Fresh Pear Shortcake was a favourite pudding from my first cookbook* that I received for my 18th birthday and one I haven't actually made since.....gosh, I can't remember when.
I have tweaked the recipe slightly. Not by much, but when I made the shortcake for the first time a couple of weeks ago I thought that the addition of ground ginger to the 'buttery biscuit base' and almond extract to the topping would be very welcome. Both flavours are very good friends with pears and when I made it again I thought it worked quite well.
One word of advice though about the pears you select if you are going to make this. Please make sure that they are ripe to ensure they soften during the cooking time. If they are not ripe, or indeed, too hard, they will never soften in the cooking time. I know this from experience, and semi-cooked pears, although edible, are not the ideal. I also think that this dessert is better the day after making as the flavours will have developed. Keep it in the fridge overnight, and then bring it up to room temperature before serving.
150g self raising flour, sifted
25g ground rice (or rice flour, which I used because I didn't have ground rice)
Grated rind of 1 lemon
50g dark soft brown sugar, sifted to remove any lumps
150g cold unsalted butter, cubed
1 tsp ground ginger
For the Topping
3 ripe large pears, all even in size, and about 450g in weight
125g full fat soft cheese
1 medium egg
1 tsp almond extract
2 tbsp flaked almonds (optional)
You will also need a 20.5cm(8 inch) loose based fluted flan tin, greased
This will serve 6 people
1. Preheat the oven to 190C / 375F / Gas 5
2. Put the flour, ground rice or rice flour, lemon rind and ground ginger into a bowl and stir until well mixed.
3. Stir in the sugar and rub in the butter until a dough forms.
4. Put the dough into the tin and press down using your fingers until you have an even layer over the
base. Mark into 6 portions and prick with a fork.
5. Bake for 25 minutes, take out of the oven and leave to cool in the tin while you prepare the pears
and topping.
6. Turn the oven down to 180C / 350F / Gas 4
7. Peel and halve the pears, and then scoop out the cores. You can use a teaspoon to do this, but I found that a melon baller (how very retro) works brilliantly. Also remove the stringy part that runs vertically from the top of the pear to the core, as that is not much fun to eat.
8. Score each pear half crossways in narrow but even sections and then place a half within each marked portion.
9. Mix the cream cheese, almond extract, and egg together until smooth and spoon evenly over the pears making sure it covers completely the fruit and shortcake. At this stage you can scatter the flaked almonds over the top if you like. I do like to do this because it adds a little crunch and makes the tart look pretty.
10. Return the tin to the oven and bake for a further 40 minutes until the pears are soft and cooked through, and the top is golden brown. (To check the pears, insert a skewer and if it goes in without any resistance, then they are done).
11. Take the shortcake out of the oven, and cool for about 10 minutes and remove from the tin.
12. Serve warm or cold, as you prefer, or the day after as I recommend.
Baking Notes
Ground rice, or rice flour are not ingredients you might have readily to hand, and I imagine that if you don't then it can be replaced with the same quantity of flour, but its inclusion gives the base a wonderfully short texture.
*I have mentioned the book before in a previous post, but it is the Good Housekeeping Cookery Book 'the classic cookery book, completely revised'. My version is from the mid 80s, which can be found here, but there are updated versions, should you prefer something a little less old fashioned.