Pear Walnut Torte Recipe

Pear Walnut Torte
Adapted from the Big Book of Breakfast

Most fruit dessert recipes ask you to peel, core, and chop the fruit. Since my kitchen help consists of a five year old armed with a spatula, I never peel the fruit. I just wash it well and dry it, leaving the skins on while I slice it. It keeps the torte from tasting mushy. I do remove the core with the seeds as I don’t like too much “texture” in my desserts.

2 large eggs
1 cup sugar
1 tsp vanilla extract
½ cup all-purpose flour
2 tsp baking powder
1 cup chopped walnuts (I buy pre-chopped walnut baking pieces
4 pears, cored and sliced ½ inch thick
Light vanilla ice cream for topping

Preheat oven to 350. In a large bowl, using an electric mixer, beat together eggs, sugar, and vanilla until light. In a medium bowl, combine flour, salt, and baking powder and stir into batter. Fold in nuts and pears. Pour into a lightly sprayed 8x8 baking dish.

Baked until a toothpick inserted in the center comes out clean, about 35 minutes. Cool on rack. Cut into squares and top with ice cream.

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