About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Sautéed Pears | Main | Pear and Pecorino Ravioli »

Pear Torta

By Palma


Juicy, ripe pears are just luscious, so I decided to make an Italian style pear torta. I added caramel sauce and some sea salt to the top for a different twist, and served it with home made caramel ice cream. This cake comes together in just a few minutes, and is a delicious fall dessert. I got rave reviews when I brought it to my Book Club lunch.

Pear Torta

1 cup flour
2 eggs
1/2 cup vegetable oil
1 heaping teaspoon baking powder
1 t. almond extract
3 Bosc pears

Preheat convection oven to 325. Cut pears in half, then peel and core them and set them aside. Combine all of the ingredients in a large bowl. Beat well with a whisk. Pour batter into a 9" sprayed springform pan. Slice pear halves horizontally, starting a 1/2 an inch from the top, and fan out slices slightly. Press pear halves into batter.


Bake for 50-60 minutes, until batter is cooked and golden. Let cool completely. Your kitchen will smell heavenly!

When cool, drizzle caramel sauce, the a sprinkling of coarse sea salt on top.


The cake is great all by itself...


or AMAZING with some caramel ice cream!


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Comments (4)

This looks lovely, caramel and salt just send it over the top, I'm sure, great combination of flavors all around, and so pretty!


Oh My, Oh My! Beautiful!

Pears and caramel - a match made in heaven . . . in fact the only thing better might be pears and blue cheese!

I wish I could enjoy a piece of this right now!!

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This page contains a single entry from the blog posted on November 30, 2011 5:00 AM.

The previous post in this blog was Sautéed Pears.

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