I am in love with the sun … it gives me warmth
I am in love with the wind… it caresses me
I am in love with life… it makes me laugh
I am in love with flowers.. they make my mind drunk with beauty
But chocolate..I am ‘innamorata‘ ( the Italian word meaning’ to be in love’) with … because of infinite reasons….
Winter pears are perfect for this Pear and Chocolate Crostata, that mixes dark chocolate and fresh pears for a scrumptious taste experience! One bite of this and you can not help but utter the Italian word ‘innamorata’ from your lips
Pear and Chocolate Crostata
(from The Basic Art of Italian Cooking: Holidays & Special Occasions Second Edition, Copyright 2009-2017 Art of Living,PrimaMedia, Inc; winner of the Gourmand Cookbook Awards 2009)
2 fresh pears-peeled, cored and cut into small cubes
5 dried dates chopped
2 tablespoons of Cognac
2 tblsps of unsalted butter
1/3 cup sugar
1 -1/2 cups flour
1 tsp baking powder
3 egg yolks
1 fresh pear ,peeled and sliced thinly
1 tablespoon butter melted
1 tablespoon sugar
2 tablespoons of pear or apple jelly
In a food processor place in the chopped dates, pears, Cognac, blend well, do not liquefy. In a bowl, place in 2 tablespoons of unsalted butter,sugar,flour, baking powder,egg yolks, fruit from food processor with liquid and whipped egg whites. Blend well. Butter and flour an 8 ” cake pan and pour in the mixture. Bake in an oven preheated to 350 degrees for 45 minutes. remove from oven and let cool
Melt baking or dark cocoa in double boiler and use this to glaze top of cake. Measure butter and melt, add in sugar. Dip thinly sliced pear in butter and sugar and then dip one side of pear slice in pear jelly and arrange as a decoration on outside of cake with pear slices placed all around, stuck to border of cake. Top with chocolate glaze.Place in fridge till chocolate glaze is hardened and become……. innamorata …..
Get more recipes to make any day a Special Occasion in The Basic Art of Italian Cooking: Holidays & Special Occasions-Second Edition..