My sweet little pear tree produced three ripe pears. They were very heavy, weighing down the slender branches.
I picked my three pears
Took a quick picture of them
And within a couple of hours of picking made this wonderful Pear-Hazelnut Torte. The recipe comes from Local Flavors by Deborah Madison. It’s very delicious! If you find yourself with three pears, give it a try. The hazelnuts add an earthy, nutty flavor that makes this the perfect autumn dessert. Here’s the recipe:
3 tbsp. hazelnuts
2 tbsp. sugar
3 ripe pears, peeled, quartered and sliced
3/4 cup hazelnuts or hazelnut meal
3/4 cup flour
1/2 tsp. sea salt
1 tsp. baking powder
1/2 cup butter, softened
2/3 cup sugar
3 eggs, at room temp
1 tsp. vanilla
1. Lightly butter an 11" tart pan or a 9" springform pan. Roast all hazelnuts on a baking sheet for 15 minutes at 375F. Let cool and rub off skins. Pulse 3 tbsp. of hazelnuts with 2 tbsp. sugar until sand-textured.
2. Mix remaining 3/4 c. nuts in food processor with flour, salt and baking powder. Pulse until nuts are finely ground. If using hazelnut meal, mix with flour, salt and baking powder.
3. Cream butter with sugar until light and fluffy. Gradually add eggs and beat until smooth. Add vanilla, then dry mixture. Mix slowly until combined. Scrape into buttered pan and smooth out; arrange pears on top. Sprinkle with ground nuts and sugar. Bake at 375F for 30-35 minutes until risen and browned. If you're using a tart pan, bake 45-55 minutes in a springform. Let cool briefly, then remove the rim.