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Apple or Pear?...

Posted Oct 26 2009 11:05pm
Apple or Pear? Which do you prefer? Why be forced to choose between the two and run the risk of hurting one of their feelings?

My current favorite fruit is a luscious fusion of both an apple and a pear. Ladies and Gentlemen, I give you....


Also known as an Apple-Pear, the Asian Pear is a cousin of the pear with a taste similar to that of an apple. Asian Pear's ripen on the tree, unlike the European Pear, and should be firm to the touch. They can be stored at room temperature for up to one week and in the refrigerator for up to 3 months.

I eat about 2 of these beauties a day when they are in season. They are just so sweet and juicy! I can't help it! I'm an addict!
I stumbled upon a wonderful recipe for an Autumn Apple Cake by Gluten Free by Nature and was inspired to put my Asian Pears to good use. Here is my version of the recipe.

Asian Pear Cake

- 2 cups Asian Pears, peeled and chopped (about 1 1/2 Asian Pears)
- 1/2 cup light Agave Nectar
- 1 teaspoon Cinnamon
- 1/8 teaspoon Cloves
- 1 teaspoon Lemon Juice
- 1 cup Bob's Red Mill Baking and Biscuit Mix
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1/3 cup Pecans, finely chopped
- 2 eggs
- 1/2 teaspoon Vanilla Extract
- 1/3 cup Coconut Oil, melted

Preheat oven to 350 degrees.
Line an 8x8 baking pan with foil and spray with non-stick cooking spray.
Combine Asian Pears, agave, cinnamon, cloves, and lemon juice.

Set aside.
In a medium bowl, combine baking mix, soda, powder, salt, and pecans.

In a large bowl, whisk eggs, vanilla, and coconut oil until sell combined.
Add Asian Pear mixture to the wet ingredients.

Slowly add dry ingredients to wet, mixing until combined.

Batter will be thick.
Pour batter into prepared pan and spread with a spatula.
Bake 35-45 minutes, until set.

Allow to cool completely before slicing.

We enjoyed this subtly sweet cake for my Father In-Law's birthday tonight. It was like a little bite of fall... even if it is close to 90 degrees outside!

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