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On not being able to post

June 5, 2013

I haven’t posted anything for ages. Rella’s birthday came and went without a mention – even though we had a good barbecue (the sun shone) with lots of food photo opportunities. The vegetable kebabs were particularly attractive, having  a chive flower adorning the end of each tomatoed skewer.

Incidentally, chive flowers are better separated out into little florets and strewn over salads; they add an alliumy taste hit while looking summery and floral -very good in potato salad; but I digress. The bananas chucked whole onto the barbecue in their skins – OK, so they didn’t look so great –  were mouthwateringly delicious. The chocolate cake Arlo made was good too – and Katrine made another Bolo de Milho.

But  it all passed without a mention.

However, my posts have been proceeding at a subconscious level and this  means that when I do get the inclination to sit at the keyboard and bear my soul (!) I am not short of material.

Recently I have been doing a lot of painting. pear-upside-down-cake4I’m working on paintings of pears. the last one I sold was called “pear trio” (Paul in Harlequin calls it 6 – there’s a visual joke there which may not work in words).

It takes quite a bit of time to paint pears and, if I’m not careful, the pears go off (I like to paint from life). So I’ve had a few conference pears sitting going quietly too soft. It got to the point when I needed to eat them, but they were quite wrinkly. It’s no good buying things to paint only to watch them rot, so I thought I’d cook them in a cake.

Katrine and I made a pineapple upside down cake which was very nice (one of those posts in waiting) and I thought a variation on the theme would work.

It did.pear-upside-down-cake3pear-upside-down-cake2

Peel and slice three (or more) ripe pears into a well buttered, round oven proof dish/plate (about 9″ across). Sprinkle with a little cinnamon and sugar.

In a bowl mix together 3oz very soft butter, 3oz soft brown sugar, and two eggs. Beat well. Add 2oz ground almonds,  4oz self raising flour and enough water to make it a soft dropping consistency. Mix in some more cinnamon if you like – it works well with pears – and them spread the mixture on top of the chopped pears.

Bake for about 35 minutes at 160c – it should be brown on top. Leave to cool a little and then invert onto another plate so that the pear mix is on the top.pear-upside-down-cake

Nice warm with cream.

(Happy belated birthday Rella.)

 

 

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2 Comments leave one →
  1. June 5, 2013 11:59 pm

    Sometimes it’s quite liberating to let blogging opportunities slip by, I’ve been relaxed about that recently too. Beautifully detailed pear painting, the cake looks like a tasty biproduct too!

    • June 6, 2013 9:00 am

      Thanks. I think the sun being out makes a difference – we want to make the most of it.

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