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Recipe Detail Page
Red Wine-Poached Pear and Hazelnut Torte
Holiday 2015
A moist and flavourful hazelnut cake, crowned with crimson-coloured pears, will fill your home with wonderful aromas. Poach the pears at least one day ahead for maximum flavour and colour. To toast ground hazelnuts, spread them in an even layer on a baking sheet and toast at 300°F (150°C) until golden and fragrant, about 20 minutes. Be sure to use almond paste, not marzipan. The Odense brand is available in many grocery stores and comes in 7-oz (210-g) rolls. You’ll need about one and a half rolls in total.
Serves 10 to 12
POACHED PEARS
2 cups (500 mL) red wine
½ cup plus 2 tbsp (155 mL) sugar
3 firm but ripe pears, peeled, halved and cored
HAZELNUT TORTE
1 cup (250 mL) ground hazelnuts, lightly toasted
½ cup (125 mL) all-purpose flour
1 tsp (5 mL) baking powder
10 oz (300 g) almond paste
¾ cup (175 mL) unsalted butter, at room temperature
½ cup (125 mL) sugar
5 eggs, at room temperature
1 In a small saucepan, combine the wine and sugar. Place over high heat and bring to the boil. Add the pear halves, cut-side up. Cover with a piece of parchment paper. When the wine returns to a simmer, reduce the heat to medium-low and simmer for 15 to 20 minutes or just until the pears are tender. Remove the pan from the heat and allow the pears to cool in the poaching liquid. Refrigerate overnight.
2 Centre the rack in the oven and preheat to 350°F (180°C). Line the bottom of a 9-inch (23‑cm) square baking pan with parchment paper.
3 Remove the pears from the wine, reserving the liquid, and place on paper towel to drain. Cut the pears lengthwise in ¼-inch-thick (5‑mm) slices and pat dry with another paper towel. Place, in overlapping layers, in the bottom of the pan.
4 Meanwhile, place the reserved wine over medium-high heat. Bring to a boil and reduce to about 2/3 cup (150 mL) or until thickened and syrupy. Remove from heat and cool.
5 For the cake, combine the ground hazelnuts, flour and baking powder in a medium bowl and set aside.
6 Break the almond paste up into several pieces and place in the bowl of an electric mixer along with the butter. With the paddle attachment, beat on low speed until blended. Increase the speed to medium and continue beating until the butter and almond paste are smooth and no lumps remain.
7 Add the sugar gradually and continue beating until lightened in colour, 1 to 2 minutes.
8 Add the eggs 1 at a time and continue beating until the mixture is fluffy and aerated, about 2 to 3 minutes.
9 On low speed, add the reserved flour mixture and beat just to combine.
10 Spread the batter evenly over the pears and bake for 50 minutes or until the top of the cake is a deep golden brown. Cool the cake completely on a wire rack.
11 Run a knife around the edges of the pan. Place a serving plate overtop and flip over. Remove the parchment paper and leave the cake at room temperature until serving.
12 Serve the cake with the reserved syrup overtop and a dollop of whipped cream.
Serves 10 to 12
