So. You are probably wondering – HEY, what happened to you? Did you stop loving food? Nope. But, I did get the flu. In November. Does this count as my flu shot? I hope so. Because too many things are coming up: Like ski season! And Thanksgiving! I can’t get the flu again later in the winter.
Speaking of which, before I got sick I was invited to Joe’s family Thanksgiving, and asked to bring some sort of food. Well, since I love sweets, Joe suggested I bring pies. I happyly agreed. (I love baking pie!) He suggested I bring two kinds: one traditional, and one of my specialties (aka, something more creative). That got me thinking – what should that be? I don’t want to bring anything too out there. The answer? This torte! It’s so delicious, and seriously easy to make. So as I drive myself bonkers trying to figure out the other perfect dish to my future in-laws, I at least know I’ve got one that’s easy – and ready to impress some taste buds!
I started whipping this up a few weeks ago, when I had my football shindig – but I didn’t have it quite right yet. Now? It’s perfection. All you have to do to is whip up the simple crust as you poach the pears, and then when it’s done, assemble! You know what I love about this torte? The leftover liquid. I poached the pears in some apple cider, bourbon and cinnamon – and the pears sweetened up the mixture. The resulting drink? Heaven in a warm glass. It makes me want to poach pears every day!If you’ve never poached a pear – it seriously couldn’t be easier.
Normally I hate peeling fruit (no idea why – maybe I’m just weird?) But it’s something I normally ignore. On pears? Never. The peel just comes right off. And then all you have to do for prep is drop them in a hot pot of apple cider, bourbon and cinnamon sticks! Oh – and in case you thought it couldn’t get easier? They only take 20 minutes to cook! And at the end you have a super sophisticated dessert that seems complicated, but is actually easy!
One of the other amazing things about this pie is that it looks so complex, but is easy to assemble. That complicated pear pattern? A piece of cake to make.
One of the other things I super love is that it’s sweet – without being cloying (I mean, I could eat sugar all day long, but I get that not everyone can.)
Oh – and, since there are only 10 ingredients (8 if you actually buy your caramel sauce), there’s a pretty good chance you have most of these in your house, and can whip this up in a pinch! Which is helpful because when it’s done being made – it’s also ready to eat. The pears are nice and soft, the crust is nice and crispy. Pour the caramel sauce and you are ready to rock!
Whether it’s for Thanksgiving (or just a simple weeknight dessert), using poach pears is definitely they way to go. I mean aside from the delicious bourbon drink that’s leftover – you could just poach the pears for a healthy but still sweet dessert. And that’s pretty much a bonus for my diet!
Now that I’m fully recuperated, I’ll be back sharing behind the scenes cooking adventures, Oreo silliness and life in general – so be sure to follow me on Facebook, Twitter, Instagram and Pinterest for sneak previews, food pics and more!
- 20 whole Graham Cracker
- 1 1/2 sticks chilled Vegan or Unsalted butter
- 1/2 cup Brown Sugar
- 6 Bosch Pears
- 1 liter of Apple Cider
- 1 1/2 cups Bourbon
- 2 Cinnamon Sticks
- 1/4 cup Caramel Sauce
- Preheat oven to 350°F.
- Combine graham crackers, butter and sugar in food processor. Blend until crumbs begin to stick together. Press crumbs onto bottom of torte pan, and bake crust 10 minutes. Remove and let cool
- In a large pot mix apple cider, bourbon and cinnamon sticks, and bring to a soft boil. Add pears, and cover the pot. Cook until tender, about 25 minutes. Do not overcook, or it will be difficult to arrange pear pieces later!
- Remove the pears and place them in a sieve with a bowl underneath. Place in the fridge to cool and drain until chilled to the touch.
- Placing the pears on their side, slice into half inch pieces, and then cut in half. Remove any seeds. Starting with the large pieces, arrange the in a circular pattern around the edge of your torte pan, allowing each layer to overlap, and using smaller pieces as you near the center of the torte.
- Drizzle caramel sauce on top and serve immediately.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own. Thank you for supporting the sponsors that make Lorimer Street Kitchen possible!