When I began to paint, my primary subjects were pears. No matter how imperfect my rendering, the shape was distinctive enough that neither Charles, nor my sons, said things like “Nice apple,” or even worse “What’s that?” At the market, I carefully chose each pear for its color or shape; pears were subjects, to be painted, not fruit to be eaten. Those days are gone, now I think that pears are to be eaten, any time of the day. Recently, I stirred pieces of pear into oatmeal for breakfast, made a simple lunch by putting a pear, a chunk of cheese and a piece of crusty bread on a plate, served roasted pears at dinner with sauteed flounder filet, and baked a pear cake studded with walnuts, crystallized ginger and poppy seeds for tea time. Serving whole or sliced pears is effortless, roasting pears is nearly as easy.
It was my friend Peter who introduced me to roasted pears. He served them as a minor, side dish in an extraordinary dinner that featured a perfectly roasted goose. He shared his recipe as we enjoyed a creamy, frozen lemon mousse and warned that step #3 was the most difficult. Here it is in his words: 
Peter’s Roasted Pears
“I’ve found that red Bartlett pears are the best for roasting.
There are nine steps.
- Buy one pear for each serving.
- Make sure the oven is turned on. It can be set at anything from 300º to 425º.
- Remove the pesky, sticky little label from on each pear. Be thorough, some pears have TWO!
- Wash pears.
- Place pears in a container large enough to hold them in a single layer. Do not use a container that will melt or catch fire.
- Put pears into hot oven. Remember to close oven door.
- Bake until tender. (20 to 35 minutes)
- Serve with a knife and fork.
- Share this recipe.
Each step is crucial to insure success.”
Roasted pears are scrumptious, I make them a couple of times a week and have found step 9 to be a great pleasure. Although Peter recommends red Bartlett pears I have successfully roasted red and green Anjou and Bartlett pears
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Pear Cake
- Total Time: 75 minutes
- Yield: 12 servings 1x
Description
This spicy pear cake, studded with walnuts, crystallized ginger, and poppy seeds, is perfect for dessert, tea time, or even breakfast.
Ingredients
- 3 cups (360g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 3 tbsp (45 ml) poppy seeds
- 1 cup (240 ml) chopped walnuts
- 1/2 cup (120 ml) crystallized ginger, chopped
- 1 cup (225 g) unsalted butter, softened
- 2 cups (480 ml) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3 ripe pears, peeled, cored, and chopped
- 1 cup (240 ml) sour cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch (25 cm) Bundt pan thoroughly.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, nutmeg, cinnamon, poppy seeds, walnuts, and crystallized ginger. Set aside.
- In a separate bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3-5 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped pears until evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Notes
- For best results, use ripe pears that are firm but not too soft.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 22
- Carbohydrates: 60
- Fiber: 3
- Protein: 6
- Cholesterol: 70
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Frequently Asked Questions
Which pear varieties work best for roasting?
The article quotes the author’s friend Peter, who says “red Bartlett pears are the best for roasting.” The author adds that she has also successfully used red and green Anjou and Bartlett pears at oven temperatures anywhere from 300°F to 425°F for 20–35 minutes until tender.
Why does the cake use both ground ginger and crystallized ginger?
The cake calls for 1 tsp of ground ginger in the dry spice blend and 1/2 cup (120 ml) of chopped crystallized ginger folded into the batter. Ground ginger provides background warmth throughout, while crystallized ginger adds chewy, intensely sweet-spicy pockets that contrast with the soft chopped pears.
How do I know when this Bundt cake is fully baked?
The instructions say to bake at 350°F (175°C) for 65 minutes, then test by inserting a toothpick into the center — it should come out clean. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack.
Can I serve this cake for breakfast as well as dessert?
Yes — the article describes it as “lovely for dessert, tea time or even breakfast,” and the author mentions she now eats pears “any time of the day.” The notes suggest a dollop of whipped cream or a scoop of vanilla ice cream for a more dessert-forward presentation.
Carol:
Have you ever seen the method of baking or encapsulating a individual pear within a cake? It looks like individual pear formed cake let’s say but when cutting it open a pear is baked withing the cake formed pear?
Appreciate any help on this ?
Tim