Look for pear nectar at most supermarkets; apricot nectar can be substituted if necessary. Dried pears can be found at Trader Joe’s. Can substitute equal amount of crystallized ginger or dried apples for dried pears. Recipe adapted from Bon Appetit.
- 3 cups sugar, divided
- 4 eggs
- 3/4 cup vegetable oil
- 1 1/2 tablespoons cider vinegar or white wine vinegar
- 2 cups all purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 pounds Bosc pears (about 2 very large), peeled, cored, cut into 1/2- to 3/4-inch pieces
- 1 cup toasted pecan pieces
- 3/4 cup diced dried pear (about 3 ounces), crystallized ginger or dried apples
- 2 cups pear nectar
- 1 cup half and half
- 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Butter 13- x 9-inch baking pan. Dust pan with flour.
Using electric mixer, beat 11/2 cups sugar with eggs, oil and vinegar in large bowl at high speed until very thick, about 4 minutes. Combine dry ingredients in medium bowl. Reserve 1/4 cup dry ingredients; mix remaining dry ingredients into egg mixture. Toss pears, nuts and dried pears with reserved dry ingredients to coat. Mix into batter. Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour.
Meanwhile, combine remaining 11/2 cups sugar, pear nectar and half and half in heavy small saucepan. Stir over high heat until sugar dissolves. Boil until thick, about 20 minutes. Spoon 1/2 cup glaze over hot cake. Let cool completely. (Can be prepared 1 day ahead.) Cover cake and let stand at room temperature. Let remaining glaze boil down a bit into a thick, pear-caramel sauce with vanilla extract and serve sauce with the cake. Makes 16 servings.
Per serving: 428 calories; 18 g fat (2 g saturated fat; 38 percent calories from fat); 65 g carbohydrates; 59 mg cholesterol; 249 mg sodium; 4 g protein; 3 g fiber.