Pears, lavender and cinnamon a great team
Is there already a colder breeze in the air? Yes and no, sometimes a light fog is kissing the top of the trees. During the day, the sun is still shining over the fields. Well, the Indian summer is on its way and so are autumn fruits such as pears, apples, grapes and pumpkins. Pears and cinnamon are still good friends. The best part is, when lavender is joining them. The Chef’s Handyman team is looking forward to the recipes with pears, cinnamon and lavender. What about pear squares? We love them.
To make the vegetarian dough, combine 200 g or 7 oz. of ricotta cheese, 2 eggs, 120 g or 4 oz. sugar, 500 g or 16 oz. of flour, 1 tbsp. of baking powder, 1 dash of salt, lemon zest and 0.5 cups of olive oil. Knead the dough with the kneading machine. When finished roll the dough out. Prepare a baking sheet with parchment paper. Place the rectangle shaped dough on the baking middle of the sheet.
To make the vegan dough, substitute the ricotta cheese for 1 cup of soy yogurt and the eggs for 4 portions of egg replacement.
For the filling, combine lemon rind, 100 g or 3.5 oz. of coconut butter, 100 g or 3.5 oz. of sugar, 2 tbsp. of cinnamon, 100 g grated almonds, 1 dash of salt and 2 tbsp. of flour.
Place the filling on top of one half of the dough rectangle. Cut 2-3 pears in thin slices. Place them on top of the filling. Close the filling with the second half of the dough. Apply lavender sugar on top. Sprinkle with almond flakes or slivers.
Chef’s Handyman tip: To make the lavender sugar, place sugar in a glass. Add lavender flowers, close the glass. After 5-6 hours, a light breeze of lavender will tickle the nose. To give the filling a berry note, substitute the coconut butter in the filling for 100 g or 3.5 oz. of currant curd.
Bake the pear cake at 180°C or 360°F for 30-35 minutes or until golden. Take the cake out and cool on the wire rack. When cooled cut it into squares. Serve with cream or vanilla ice cream.
Shopping list for the pear squares, makes about 8-9 squares: 200 g or 7 oz. ricotta cheese, 2 eggs, 220 g or 7 oz. sugar, 500 g or 1 lb. flour, 1 tbsp. baking powder, 1 dash salt, 0.5 cups olive oil, 2 lemons, 4 tbsp. lavender sugar, 2 tsp. cinnamon, 100 g almond ground, 100 g coconut butter, 5-6 tbsp. almond flakes or slivers, (to make the vegan version of the dough, substitute ricotta cheese for 200 g or 7 oz. soy yogurt, 4 portion egg replacements).
Enjoy the pear squares with friends, bon appetite, your Chef’s Handyman team.