So they sat in the fruit bowl. And got bored. Until I was totally bored at looking at them being bored staring at me, I peeled them, and sliced them and made a a pear crumble cake out of them.
It was quite good. As usual Gary has nothing but compliments, and Lachy insisted on having a piece BEFORE dinner and Lucas wanted some too. There was plenty to go round, enough for our neighbours too.
Bored Beurré Bosc Pear Crumble Cake
Ingredients:
200g softened butter
150g castor sugar
3 eggs
2 tsp vanilla extract
200g self raising flour
1/2 tsp baking powder
4 tablespoon milk
4 soft, dotty Beurré Bosc pear, peeled and sliced
A squeeze of lemon juice
2 tsp corn flour
And for the crumble:
1/2 cup plain flour
1/3 cup brown sugar
1/4 cup rolled oats
80g cold butter, chopped
1 tsp ground cinnamon or all spice
Preheat oven to 180 degrees Celsius. Line the base of a 21cm round spring form pan with baking paper. In a mixer, cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time, scraping the sides of the bowl down every now and then. Fold in flour and milk. Bake in the oven for 20-25 minutes.
Meanwhile, slice the pears and squeeze some lemon juice to avoid them turning brown. Coat them with 2 tsp of cornflour. This is to absorb the excess liquid.
Crumble: Combine flour and sugar in a small bowl. Rub in butter using fingertips until mixture resembles bread crumbs. Stir in oats and spice.
Arrange pears neatly and evenly on top of the cake and sprinkle crumble over it. Bake for another 20-25 minutes until cooked when tested. Cool in pan for 10 minutes.
Serve warm, with whipped cream if desired! Mmm... and a cup of tea. Just lovely.
Pears, no longer bored.
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