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.

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!

Gabriel and Bella's Key Lime Pie

I made this recipe for Edgar's 90th birthday dinner, with some coaching from Gabriel.  Easy and delicious!  Love, Wendy

Ingredients

FILLING

1/2 cup (scant) fresh lime juice (juice of 3-4 limes)

4 tsp grated lime zest (from most of the limes) (zest the limes before you squeeze them)

4 egg yolks

1 (14 ounce) can of sweetened condensed milk

(optional: 1+1/2 tsp ground ginger)

CRUST

(the easy way is to buy a box of graham cracker crumbs.... or grind graham crackers in the food proceesser)

 1 +1/2 cups fine crumbs

1/3 cup granulated sugar

1/3 cup unslted butter, melted

TOPPING

whipped cream slightly sweetened, with some lime zest mixed in

Directions

(Make filling first because it must sit and thicken)

Filling

1. Whisk egg yolks, powdered ginger (optional)  and lime zest together until the mixture is tinted light green all the way through

2. Beat in condensed milk, then lime juice, and set aside at room temperature until it thickens.

While it sits, make the crust

3. Preheat over to 350

4. In a pie plate, mix crumbs and sugar, then add melted butter.

5. Press firmly over the bottom and up the sides of the pie plate.  Use a flat bottomed measuring cup to press the crumb mixture so it forms a firm crust on the bottom of the pie pan.

6. Bake on the center rack from 8 - 10 minutes until lightly brown, remove, and let cool to room temperature.

7. Leave the oven on.

Fill the pie

8. Pour the room temperature lime filling into the crust, spread evenly, and bake for 10 minutes until the center sets, but still wiggles when shaken.

9.  Remove from oven and cool to room temperature

10 Refrigerate for at least 3 hours until well chilled.

Top the pie

11. Just before serving, beat the heavy cream with some lime zest.  Spread over the top of the pie.

Rubarb Cake from Eva

Ingredients

1 1/4 cup white sugar

1tsp baking soda

1/2 tsp salt

2 cups all purpose flour

2 eggs beaten

1 cup sour cream (I use yogurt)

4 cups diced rhubarb

Topping

1cup white sugar

1'4 cup softened butter

1/4 cup all purpose flour

ground cinnamon

Directions

Preheat oven to 350 degrees and grease pans

In a large bowl, stir together the 1 1/4 c sugarbaking soda salt and 2 cups of flour. Stir in the eggs and sour cream(yogurt) until smooth, then fold in the rhubarb. pour into prepared dish and spread evenly. In a small bowl. stir together the remaining 1 cup of sugar and butter until smooth. Stir in the flour and cinnamon until the mixture is crumbly. Sprinkle the mixture on top of the cake.

Bake until a toothpick comes out clean - about 45 minutes.

Implements
Here is an easy recipe. Takes one bowl for mixing - no blender or mixer required. Can be baked in one 9 x 13 pan, or two 8 x 8 pans.

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