Monday, October 27, 2014
I took a little unplanned hiatus, but for good reason. I was busy getting married, honeymooning and getting a home established with my new family. But I'm back! And with a super recipe for this beautiful fall we are having. I made this several weeks ago when I had some pears languishing on my counter. I took it into work, and 1/2 hour later went into the breakroom to claim a piece. There was literally only a sliver left! I couldn't believe it - but when I tasted it, I knew why - it is ABSOLUTELY scrumptious. Pears are so yummy right now, and when you layer them over a delightful cream cheese filling and buttery crust, you will swoon... Get out and get some pears! (Or if you must, substitute apples...I'm sure it would be nearly as good!)
Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it up, Melt in Your Mouth, Totally Talented Tuesday, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Tickle my Tastebuds, Full Plate, Showcase your Talent, What's Cooking, What's Cooking 2, Foodie Friday, Weekend Bites, Friday Flash, Flashback Friday.
Autumn Pear Torte
1/2 cup butter, softened
1/2 cup sugar, divided
1/2 tsp. vanilla
1 cup flour
8 ounces cream cheese, softened (low fat is fine)
1 egg, lightly beaten
1/2 tsp. almond extract
3 pears, cored and thinly sliced
1/4 cup sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 cup confectioners' sugar
2 Tbsp. milk
In a small bowl, cream butter and 1/4 cup sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom and one inch up sides of a greased 9-inch springform pan.
In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust. Arrange pear slices over filling.
In a small bowl, mix cinnamon, sugar and nutmeg; sprinkle over pears. Bake at 450 for 5 minutes. Reduce temperature to 400°. Bake 30-35 minutes longer. Cool on a wire rack.
Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte. Refrigerate leftovers. Makes 12 servings.
Recipe Source: Adapted from Taste of Home
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