One of the few upsides of canceling the trip to Europe is that we’re able to see our friends Bruce and Laurie, who moved to Michigan six months ago and are in town this week. Bruce had hoped to accompany us on the trip, but he needed back surgery over the summer. We hosted them for dinner last night.
Julian made his killer pasta puttanesca recipe. I went through a couple of cookbooks to find a suitable dessert for the event. I found one in Florentine, by Emiko Davies – a pear chocolate cake. As I mentioned in this post, the arrival of locally-grown pears is my cue that autumn has arrived. I bought some Bartletts for the cake. Since the recipe is gluten-free, I had to get some almond meal. I also needed to pick up some bittersweet chocolate. The recipe was straightforward, once I poached the pears and melted the chocolate. I couldn’t find my springform pan, so I baked it in a deep-dish pie pan. The result is below. It received rave reviews from all four of us. It was more moist than most flourless cake recipes. Since the recipe is flourless, I expect a request to make it for the next Mixed-Marriage Passover Seder.
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