Up here in Canada, we have our own franchise of The Food Network…are you ready for the name? Food Network Canada.
Us Canadians get to view a diet of American produced shows, some cooking shows from the UK and Down Under and then we round things out with the Canadian produced shows.
One of the Canadian cooking/TV personas is Ricardo Larivee, from Montreal, Quebec where French is the more dominant language. Ricardo’s first language is French and it’s evident when you hear him on the show but who gives a flying-F when the language of food is what matters.
The show is titled “Ricardo and Friends” and in each episode he entertains and lays out a full menu that ends up being enjoyed by his latest entourage of guests. Interspersed in the show are visits by Ricardo to local suppliers like farms, shops and other sources of inspiration for his dishes.
I’ve tried a few of Ricardo’s dishes and they turn out just fine. You’d think in this day and age that everyone would actually test-out and proof a recipe. A tried, tested and true recipe is paramount and Ricardo’s dishes deliver.
Which brings me to the focus of today’s post, Ricardo’s Spiced Pear Cake. Like all food, the dish should catch your eye…I fell in love with this dish when I saw the cross-section of the cake with the pear embedded in it.
The aroma of this cake will warm your kitchen and remind you of mulled spices.
The taste is well, simply satiating. Perfect for an afternoon tea or coffee and those with a seasoned palate will be able to pick out the spices in this easy to make cake that will surely have your guests asking for the recipe.
GO ON…make the cake, share it and enjoy over a coffee with friends. In my opinion, this is a make-ahead cake. Bake it the day before, allow to cool for an hour, DO line the loaf pan with parchment and lift out the cake it.
Transfer to a cooling rack and once cooled, cover overnight. Since the poached pears are denser than the cake, be careful transferring to your serving plate (you don’t want your pears to fall through).
I slid the cake off the parchment and onto the platter, dusted with icing sugar and cinnamon and carefully sliced the cake, giving each person a piece with an exposed pear slice for presentation.
Is it coffee time?
If you are not reading this post in a feed reader or atÂ http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
Â© 2007-2009 Peter Minakis
. All rights reserved.