Pear Buckle
Spirit
Pear Necessity Liqueur
Ingredients
CRUMB TOPPING:
1 ½ cups all-purpose flour
¾ cup dark brown sugar
1 tsp cinnamon
¾ tsp finely grated lemon zest
1 stick (4 ounces) plus 1 tablespoon unsalted butter, softened
½ cup coarsely chopped walnuts
BATTER:
2 cups all-purpose flour
2 tsp baking powder
¼ tsp ground ginger
¼ tsp salt
1 ½ sticks (6 ounces) unsalted butter, softened
½ cup sugar
½ cup honey
1 tsp finely grated lemon zest
1 tsp pure vanilla extract
2 large eggs
¼ cup half-and-half
¼ cup Pear Necessity Liqueur
2 lbs Pears—peeled, cored and cut into
1/2-inch dice
Sweetened sour cream, for serving
Directions
1
Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
2
In a food processor, pulse the flour with the brown sugar, ginger, lemon zest and salt. Add the butter and process until the mixture resembles moist sand. Add the walnuts and pulse 3 times. Transfer the mixture to a bowl and press into large crumbs.
Ingredients
Spirit
Pear Necessity Liqueur
Ingredients
CRUMB TOPPING:
1 ½ cups all-purpose flour
¾ cup dark brown sugar
1 tsp cinnamon
¾ tsp finely grated lemon zest
1 stick (4 ounces) plus 1 tablespoon unsalted butter, softened
½ cup coarsely chopped walnuts
BATTER:
2 cups all-purpose flour
2 tsp baking powder
¼ tsp ground ginger
¼ tsp salt
1 ½ sticks (6 ounces) unsalted butter, softened
½ cup sugar
½ cup honey
1 tsp finely grated lemon zest
1 tsp pure vanilla extract
2 large eggs
¼ cup half-and-half
¼ cup Pear Necessity Liqueur
2 lbs Pears—peeled, cored and cut into
1/2-inch dice
Sweetened sour cream, for serving
Directions
Directions
1
Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
2
In a food processor, pulse the flour with the brown sugar, ginger, lemon zest and salt. Add the butter and process until the mixture resembles moist sand. Add the walnuts and pulse 3 times. Transfer the mixture to a bowl and press into large crumbs.
Notes
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