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Almond Fruit Cake & Cabernet Poached Pears *
1 Min Read
Diane Ridge
YIELD: 1 8" cake
Almond fruit cake:
1 cup granulated sugar
7 oz. unsalted butter
8 oz. almond paste
1 tsp. grated lemon zest
1 tsp. grated orange zest
4 large eggs
1/2 cup cake flour
3 Tbsps. dark rum
1/2 cup chopped pecans
1/2 cup dried cherries
1/4 cup dried apricots
1/4 cup dried figs confectioners sugar as needed for dusting
Cabernet poached pears:
1 bottle full-flavored Cabernet wine
8 oz. granulated sugar
4 oz. water
2 cinnamon sticks
1 Tbsp. star anise
4 Bosc or bartlett pears
FOR THE CAKE: with paddle attachement, cream sugar and butter together until fluffy.
Add almond paste in small pieces mixing until smooth.Add all other cake ingredients, one at a time. Batter should be light and creamy.
Spread in prepared pan. Batter will reach to the top of the pan. Bake until firm and golden brown.
Cool in pan, invert and cool completely on wire rack.
FOR THE PEARS: In a medum pot, mix together wine, sugar, water and spices. Whisk until sugar dissolves. Peel and core pears. Place in pot with wine mixture and poach until pears are soft to touch. Cool. Slice and serve with almond fruit cake. Serve with ice cream.
*Note: there is no leavening in the mix.
Recipe submitted by Randy Eastman, pastry chef, Metropolitan Museum of Art, Washington, D.C., (Restaurant Associates)
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