Pear Vellies Recipes

SUPER MOIST PEAR CAKE

Steps:

• Preheat oven to 350 F.
• Peel and slice the Pears.
• In an electric mixer bowl, whip up the sugar and butter until well combined for about 1 minute.
• Add in the vanilla, lemon zest and eggs. Continue mixing on high speed for 1-2 minutes until they are well combined.
• Add in the baking powder, sifted flour and a pinch of salt. Mix again for about 1 minute. Gradually add ½ cup of milk and ⅓ cup oil while mixing on low speed. Mix for another minute or two on low speed.
• Line the bottom of the pan with parchment paper and grease or spray a round spring foam baking pan then pour the batter in. Ideally, a 10 x 3 inch deep pan is the best size.
• After placing the batter in your pan, spread a layer of the sliced pears to cover the whole batter. Sprinkle some cinnamon and the brown sugar on top of the pears.
• Bake in a pre-heated 350 F oven for 40 minutes then lay over an aluminum foil wrap on top to cover the cake and bake for another 10-15 minutes depending on your oven. Insert a wooden skewer to make sure it's completely clean before removing the cake. It may take less or a bit more time depending on your oven.
• Remove the cake from the oven and cover with a kitchen towel to let it cool down. It may take up to 1 hour to completely cool down. Dust with some confectioner sugar right before serving.

PEAR VELLIES

Steps:

• Line a 17 3/4-by-12 3/4-inch rimmed baking sheet with parchment paper; set aside. In a large bowl, mix together 5 1/4 cups sugar, pectin, and 2 ounces citric acid; set aside.
• Place pear puree, remaining 1 cup sugar, and glucose syrup in a large saucepan over medium-high heat. Bring to a boil, and immediately reduce to a simmer. Cook until mixture becomes liquid and reaches 180 degrees on a candy thermometer, 3 to 4 minutes.
• Slowly whisk sugar mixture into hot pear mixture until well combined. Continue stirring over medium heat until sugar, pectin, and citric acid have dissolved and mixture has thickened, about 15 minutes. Pour into prepared baking sheet. Let stand, at room temperature, until set, about 10 hours.
• Invert vellies onto work surface and remove parchment. Cut vellies into 1 1/2-inch squares. Coat each square with remaining sugar. Store in an airtight container up to one month.