French Christmas pie with whole pears

Baking type Ingredients

Medium-sized pears -5 pcs.,

water - 500 ml,

sugar - 100 g

Carnation,

lemon (zest) - 1 pc.,

almonds (in the form of "petals") - optional.

For the test:

wheat flour -150 g,

dark chocolate - 120 g,

ground almonds - 120 g,

cocoa powder - 4 tbsp. spoons,

ground cinnamon

chicken eggs - 4 pcs.,

butter - 120 g,

baking powder for flour - 1.5 teaspoons,

sugar - 100 g

fresh mint - 4-5 leaves.

Cooking method

Strong, but juicy inside winter pears (for example, varieties like Williams) are suitable for this recipe. Rinse and dry the pears. Peel the skin, cut out the “tail” from the side of the thickening, and leave the upper long one in place.

Bring water with sugar to a boil and cook until sugar is completely dissolved. Put pears, cloves and lemon zest in the syrup, add water if necessary so that the liquid completely covers the pears. Bring to a boil and simmer over medium heat for 20 minutes (finished pears should be easily pierced with a fork).

Lightly grease a rectangular baking pan with melted butter. Put fresh pears in a row at the bottom, tails up.

Break the chocolate into pieces, melt in a water bath and cool.

Stir flour with almonds, cocoa, cinnamon, baking powder and salt.

Beat butter and sugar with a mixer. Add eggs one at a time, then add chocolate and flour.

Fill the form with batter.

Place the cake in the oven. Bake at 180 degrees for 35-40 minutes.

Carefully transfer the finished product to a dish. Sprinkle with almond petals, garnish with mint leaves.

Note

This unusual cake for Christmas comes from France. The pie has an extraordinary taste, looks really festive, and cinnamon, almonds and fresh mint give it a fragrant Christmas flavor.