Upside Down Pear Tart with Ginger (Caroline Galson)

I use a tarte tatin tin which is 9" diameter and 2" high.
I presume that you can buy jars of preserved ginger in syrup in the US.

Top:
3oz butter, cut up
3oz granulated sugar
2 tablespoons syrup from preserved ginger
3 or 4 firm pears
Juice of a lemon

Cake:
4oz softened butter
4oz caster sugar
3 1/2 oz self raising flour
1level teaspoon baking powder
1 oz ground almonds
2large eggs
3 tablespoons syrup from ginger
4 knobs preserved ginger, chopped
I teaspoon ground ginger

Set tin over a low heat and put in butter. Move it around tin, brushing up sides. Add sugar and syrup, heat until toffee-like and bubbling slightly. Remove from heat.
Peel, core and slice pears, turning them in lemon juice. Arrange in sunflower effect on the toffee base. 

Blitz all cake ingredients except ginger knobs in food processor, or food mixer, then stir in chopped ginger. Pour over the pears.
Bake for 45 mins at 375F, then turn heat down to 350. Watch that the top doesn't burn. 

(It cooks more quickly in the Aga) 

Cool for about 10 mins. Run knife around edge, place a large plate on top and invert. Watch out for juices running out. 

I make it in advance if expecting guests and re-warm in slow oven.

Curried Cream Cheese Log Appetizer

Judie Stepner	Mon, Oct 29, 11:59 AM (1 day ago)
1/2 recipe makes one log - suitable for 4-6 as appetizer...

12 oz cream cheese, softened

1 cup currants

2 green onions, chopped

1 cup peanuts, chopped

1 TBS sour cream or mayo      (I used 2 TBS sour cream)

1 TBS curry power

Mango Chutney (I used Major Grey's)

Combine the ingredients listed at top and roll into a log. Refrigerate at least 1 hour.  When ready to serve, top with chutney.  Serve with crackers or baguette.

Sedona Peach Rescue Compote (Wendy 10/10/18)

Ingredients
Mealy peaches
butter
brown sugar
nutmeg (optional)
Cinnamon (Optional)

Directions

Discovered when the peaches were mealy.  Verified for use with formerly mealy, now overripe peaches. First tried atop pancakes.  Also good on ice cream or yogurt.

1. Cut rotten spots out of peaches: chop peaches

2. Melt butter and brown sugar (amounts at your discretion); add dashes of nutmeg and/or cinnamon if desired.  Heat butter mixture until you can smell a butterscotch odor.

3. Add peaches, stirring until peaches are cooked to taste. Add chopped pecans and/or dried cranberries (if desired).

4. Enjoy!

Peach Pie (actually Blueberry) Variation - Wendy

Peach Pie variation, developed by Wendy of necessity based on fruits available during an island
visit. We had several very poor peaches but not enough for a pie. We had lots of blueberries.

Ingredients

Prepare a pint of uncooked cleaned and picked over blueberries.

Build a Peach Tart crust:
 In a mixing bowl, stir together

1 ½ cups flour,

½ teaspoon salt and 1 teaspoon sugar.

Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance.

In a small bowl, whisk together
¼ cup vegetable or canola oil
¼ cup extra virgin olive oil (or mild olive oil if you prefer)
2 tablespoons whole milk
½ teaspoon almond extract
Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to a 9-inch tart pan and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/8 -inch thick all around; trim and discard excess dough.

Add thick peach slices. Sprinkle some blueberries among the peaches

Topping
Zest from one lemon
¾ cup sugar
½ cup flour
Cut in and mix with fingers until it reaches the consistency of sand: 3 tbsp butter.
Sprinkle 1/3 of the topping on top of the peaches and some of the blueberries.
Add a layer of the remaining blueberries.
Sprinkle 1 tbsp of lemon juice over the fruit
Cover with the rest of the topping.

Bake at 425 for 35-45 minutes.