Poirier d’Anjou (Pear Cake)

On a recent trip to Portugal, people were constantly speaking to me in French. It didn't matter whether I was in the southern, central or northern part of the country, I was greeted in French. I found this extremely odd and wasn't quite sure what to make of it. Sometimes I would reply in French, but mostly I just looked confused until they would say, "You are French, no?" 

I would like to claim that I am French, they have that 'je ne sais quoi' way about them that I envy. The French appear to do everything with flair and style, all the while making it seem so effortless.

This French pear cake is reflective of all that is French and it is absolutely delicious. The pretty presentation is similar to an upside down cake and is perfect for company or for a little sweet splurge. Best of all, it is easy to make. Serve it warm with some vanilla ice cream for a really special treat.

Poirier d’Anjou (Pear Cake)
(Serves 6.)

• 1 cup sugar, divided
• 2 cups water
• 2 pounds large d’Anjou pears
• 1/3 cup butter
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 eggs
• 3/4 cup milk
• 2 tablespoons red currant jelly
• 1 teaspoon vanilla
• 3 tablespoons Cointreau, or other orange flavored liqueur

Preheat oven to 425^oF.

Poirier d’Anjou (Pear Cake)

Butter a 9-inch cake pan and set aside.

Place 1/3 cup sugar in a large saucepan. Add the water and bring to a boil over low heat.

Peel, halve and core the pears. Place pear halves in boiling syrup and cook for 30 minutes or until just tender. Remove pears with a slotted spoon, reserving the syrup.

Melt the butter in a small saucepan and let cool slightly.

Combine the flour and baking powder in a food processor. Add the eggs, the remaining sugar, the butter and milk and blend to form a smooth batter. Pour into the cake pan. Cut each pear half vertically into slices 3/8 inch think and arrange on top of the batter in a rose pattern, starting from the center. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

Meanwhile, boil the syrup in which the pears were cooked over high heat until very think and syrupy. Add the red currant jelly and the vanilla and boil for 1 minute more. Add the Cointreau and remove from heat.

Pour the syrup evenly over the cake. Bake for another 5 minutes. Unmold the cake onto a serving plate. Serve warm or at room temperature.