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home > recipes > dessert > christmas cranberry, pear and walnut torte with cream cheese
from UK Christmas Cranberry, Pear And Walnut Torte With Cream Cheese The December recipes (87) from Gourmet and Bon Appetit have been added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats. To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * Christmas Cranberry, Pear And Walnut Torte With Cream Cheese Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : December 1999 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups chopped toasted walnuts 1 cup all purpose flour 1/2 cup plain dry breadcrumbs 2 teaspoons grated orange peel 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground ginger 1/2 teaspoon salt 6 large eggs 1 1/2 cups sugar 1/2 cup golden brown sugar -- (packed) 1 cup unsalted butter -- melted, lukewarm (2 -- sticks) 1/2 cup fresh or frozen cranberries Cream Cheese-Orange Frosting Poached Pears with Cranberry Puree Position rack in center of oven; preheat to 375F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour waxed paper; tap out excess flour. Blend 2 cups walnuts and flour in processor until walnuts are finely ground. Add breadcrumbs, orange peel, spices and salt. Using on/off turns, process just until blended. Using electric mixer, beat eggs in large bowl until frothy. Gradually beat in 1 cup sugar and brown sugar. Continue beating until mixture is thick and triples in volume, about 6 minutes. Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture (do not overmix or batter will deflate). Divide batter between prepared cake pans; smooth tops. Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes onto racks; cool completely. Remove waxed paper. Toss cranberries with remaining 1/2 cup sugar in small bowl to coat. Transfer berries to plate. Cover and freeze. (Can be prepared ahead. Wrap each cake layer separately in plastic. Freeze cake layers and sugarcoated cranberries up to 1 week.) Place 1 cake layer on platter. Spread with 1 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of torte. Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears in concentric circles atop torte. (Torte can be frosted 1 day ahead. Cover torte; chill. Let torte stand 30 minutes at room temperature before serving.) Rewarm cranberry puree in small saucepan over medium heat. Brush some puree over pears. Transfer remaining puree to bowl. Garnish torte with frozen sugarcoated cranberries. Serve torte with puree. Makes 10 servings. Bon Appetit December 1999 Converted by MC_Buster.

Christmas Cranberry, Pear And Walnut Torte With Cream Cheese


average rating = 4 stars(4.00001 comment available)
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list all recipes for DESSERT (517)
list all recipes by ALAN (156)


   

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keyword: christmas
keyword: cranberry,
keyword: walnut
keyword: torte
keyword: cream
keyword: cheese
recipes for dessert
recipes by alan
Email Address:
(posted December 30, 1999)

from UK

Christmas
Cranberry, Pear And Walnut Torte With Cream Cheese

The December recipes (87) from
Gourmet and Bon Appetit have been added to
The UK Recipe Archive this week in both Mastercook and Mealmaster formats.

To download go to - http://www.ukrecipes.co.uk/

* Exported from MasterCook *

Christmas
Cranberry, Pear And Walnut Torte With
Cream Cheese

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : December 1999

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups chopped toasted walnuts
1 cup all purpose
flour
1/2 cup plain
dry breadcrumbs
2 teaspoons grated
orange peel
1 teaspoon ground
cinnamon
1/2 teaspoon ground
allspice
1/4 teaspoon ground ginger
1/2 teaspoon
salt
6 large
eggs
1 1/2 cups
sugar
1/2 cup golden
brown sugar -- (packed)
1 cup
unsalted
butter -- melted, lukewarm (2
-- sticks)
1/2 cup fresh or frozen cranberries
Cream Cheese-Orange Frosting
Poached Pears with
Cranberry Puree

Position rack in center of oven; preheat to 375F.
Butter two
9-inch-diameter
cake pans. Line bottom of pans with waxed paper. Butter
and
flour waxed paper; tap out excess flour.

Blend 2 cups walnuts and flour in processor until walnuts are finely
ground. Add breadcrumbs,
orange peel, spices and salt. Using on/off
turns, process just until blended.

Using electric
mixer, beat
eggs in large bowl until frothy. Gradually
beat in 1 cup sugar and
brown sugar. Continue beating until mixture is
thick and triples in volume, about 6 minutes.

Fold
flour mixture and melted lukewarm butter alternately into egg
mixture, beginning and ending with
flour mixture (do not overmix or batter
will deflate). Divide
batter between prepared cake pans; smooth tops.

Bake cakes until golden and tester inserted into center comes out clean,
about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes
onto racks; cool completely. Remove waxed paper.

Toss cranberries with remaining 1/2 cup
sugar in small bowl to coat.
Transfer berries to plate. Cover and freeze. (Can be prepared ahead.
Wrap each
cake layer separately in plastic. Freeze cake layers and
sugarcoated cranberries up to 1 week.)

Place 1
cake layer on platter. Spread with 1 cup frosting. Top with
second
cake layer. Spread remaining frosting over top and sides of torte.
Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears
in concentric circles atop
torte. (Torte can be frosted 1 day ahead.
Cover
torte; chill. Let torte stand 30 minutes at room
temperature before
serving.)

Rewarm
cranberry puree in small saucepan over medium heat. Brush some
puree over pears. Transfer remaining puree to bowl.

Garnish torte with frozen sugarcoated cranberries. Serve torte with
puree.

Makes 10 servings.

Bon Appetit December 1999

Converted by MC_Buster.



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from Veracruz, Veracruz, Mexico wrote:4  4

pretty decent torte!
4 starsDecember 30, 1999


 
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