Monday night - I have just finished grating the dough disks and mixing the pear filling in a skillet. The P&Q is just the right place to get great ideas for the weekly Tuesdays with Dorie bake; this week I read about grating dough. It is so much better than trying to get rolled out pastry discs to fit the pan.
For the filling I cut up two large Boscobel pears, quite finely, then added 3 ozs. brown sugar, 1-1/2 TBS. flour, 1 TBS. lemon juice, a dash of ground nutmeg, a dash of ground cloves, and a couple of pinches of salt to a skillet and stirred them a bit, then added the pears. Cooked mixture gently over a medium heat until it started to bubble (it took about 7 minutes to bubble). Now it's cooling - I hope it's not going to make the cake mushy, but here's hoping.
Tuesday and one cake slice later. This is a delicious cake, a bit like a crumb cake in texture but very rich because of the butter. The pear filling is very good and not too sweet. Any stone fruit compote or preserves would be good with this; and apples with some cranberries, but not a whole cranberry filling.Jessica of "Singleton in the Kitchen" picked this week's treat for us. Thank you, Jessica; it's a great cake. For the recipe check out her blog.
[Note to self: next time leave the freshly grated pastry out on the shelf for about 15 minutes; do not put back in fridge. This way the dough won't be too cold and take about 50 minutes to bake; it should be more like 35 - 40 minutes.]