Bourbon Poached Pears
Spiced Cake
Salted Browned Butter Swiss Meringue Buttercream
Salted Caramel
Assembly
Bourbon Poached Pears
Wash and peel orange and pears, leaving the stem on if you like. Set aside.
In a pot that will fit the pears snuggly, add the honey and water.
On medium-low heat, stir the honey water till the honey is completely dissolved.
Add the bourbon, orange peel, cinnamon, cloves & vanilla extract and bring to a boil.
Reduce the poaching liquid to a simmer and gently add the pears.
Cover the pot and let it simmer on low for 35 mins turning the pears every 5-10 mins to ensure that all sides of the pears are poaching evenly.
Let the pears cool completely in the liquid before transferring to the fridge to marinate overnight.
Spiced Cake
Preheat oven to 350°F
Butter and flour three 6” round cake pans and line the bottom with parchment paper.
Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves into a large bowl.
Core ~2 pears and puree in a food processor and measure out 1 cup, set aside.
In a stand mixer fitted with the whisk attachment, whisk the oil, sugar and vanilla extract together till paste like (about 2 mins).
Add one egg at a time, scraping down the bowl after each addition.
Switch to a paddle attachment and beat in the pear puree till just combined.
Add the flour mixture alternating with the sour cream, scraping down the bowl when necessary.
Evenly divide the batter into the prepared pans and bake for 30-35 mins or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pan for 10 mins then transfer to a wire rack to cool completely before frosting.
Tip: Cake layers can be made the day before assembling., just make sure to wrap them up tightly and keep them in the fridge till ready to use.
Salted Browned Butter Swiss Meringue Buttercream
In a small saucepan, brown the unsalted butter on medium-low heat, constantly stirring until you see tan/brown bits and the butter smells nutty.
Take the butter off the heat and pour it into a heat proof bowl and set aside to cool completely and it becomes a solid again.
Tip: You can place the bowl into the fridge to quicken this process but do not let it get too hard as it needs to be at room temperature.
In a medium bowl, whisk the egg whites and sugars constantly over a double boiler until it reaches 160°F and the mixture is smooth when rubbed between your fingers (about 3 mins).
Transfer the egg whites to a stand mixer fitted with the whisk attachment and whisk on high till the bowl is cool to touch and the meringue is glossy (about 10 mins).
Reduce the speed to medium low.
Cube the salted butter and add in 1 tablespoon at a time, making sure it is fully incorporated before adding the next tablespoon.
Switch to a paddle attachment and add the browned butter 1 tablespoon at a time making sure it is fully incorporated before adding the next tablespoon.
Add vanilla extract and beat on low till there are no bubbles left (about 3 mins).
Salted Caramel
Pour granulated sugar into a medium sauce pan over medium heat.
Using your whisk, stir until all sugar crystals turn liquid & amber color.
Slowly add the butter & whisk until it is fully incorporated.
Remove the saucepan from the heat, slowly pour in the heavy whipping & continue to whisk until everything is combined.
Add in vanilla extract & sea salt.
Let the caramel completely cool before adding drip to your cake.
Assembly
Level the cake layers with a serrated knife or a cake leveler, so the tops are flat.
Using an offset spatula, dab a tablespoon of buttercream on a cake stand or cake board and place the first layer of cake on top.
Evenly spread 1/3 of buttercream onto the layer and stack the next layer on top making sure it is even all around. Use a piping bag for best results.
Spread another 1/3 of buttercream on this layer and place the last layer of cake on top with the bottom facing up. This will give you a smooth and even top.
Cover the entire cake with buttercream starting from the top and working your way down the cake.
Use a bench scraper to smooth out the sides and place the cake in the fridge till the buttercream has hardened a bit (about 25 mins).
Once the cake is chilled a bit, spoon the salted caramel onto the sides and let it drip down the cake.
Cut your wooden skewers, so they’re about 6” long.
Insert one end on the skewer into the bottom of a pear and the other end into the cake wherever you desire and repeat with the remaining pears.
If using foliage, edible gold foil, and sea salt, place foliage around the pears and sprinkle a bit of flakey sea salt and edible gold foil on the caramel.
Bourbon Poached Pears
Spiced Cake
Salted Browned Butter Swiss Meringue Buttercream
Salted Caramel
Assembly
Bourbon Poached Pears
Wash and peel orange and pears, leaving the stem on if you like. Set aside.
In a pot that will fit the pears snuggly, add the honey and water.
On medium-low heat, stir the honey water till the honey is completely dissolved.
Add the bourbon, orange peel, cinnamon, cloves & vanilla extract and bring to a boil.
Reduce the poaching liquid to a simmer and gently add the pears.
Cover the pot and let it simmer on low for 35 mins turning the pears every 5-10 mins to ensure that all sides of the pears are poaching evenly.
Let the pears cool completely in the liquid before transferring to the fridge to marinate overnight.
Spiced Cake
Preheat oven to 177°C
Butter and flour three 15 cm round cake pans and line the bottom with parchment paper.
Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger and cloves into a large bowl.
Core 2 pears and puree in a food processor and measure out 1 cup, set aside.
In a stand mixer fitted with the whisk attachment, whisk the oil, sugar and vanilla extract together till paste like (about 2 mins).
Add one egg at a time, scraping down the bowl after each addition.
Switch to a paddle attachment and beat in the pear puree till just combined.
Add the flour mixture alternating with the sour cream, scraping down the bowl when necessary.
Evenly divide the batter into the prepared pans and bake for 30-35 mins or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pan for 10 mins then transfer to a wire rack to cool completely before frosting.
Tip: Cake layers can be made the day before assembling., just make sure to wrap them up tightly and keep them in the fridge till ready to use.
Salted Browned Butter Swiss Meringue Buttercream
In a small saucepan, brown the unsalted butter on medium-low heat, constantly stirring until you see tan/brown bits and the butter smells nutty.
Take the butter off the heat and pour it into a heat proof bowl and set aside to cool completely and it becomes a solid again.
Tip: You can place the bowl into the fridge to quicken this process but do not let it get too hard as it needs to be at room temperature.
In a medium bowl, whisk the egg whites and sugars constantly over a double boiler untill it reaches 71°C and the mixture is smooth when rubbed between your fingers (about 3 mins).
Transfer the egg whites to a stand mixer fitted with the whisk attachment and whisk on high till the bowl is cool to touch and the meringue is glossy (about 10 mins).
Reduce the speed to medium low.
Cube the salted butter and add in 1 tablespoon at a time, making sure it is fully incorporated before adding the next tablespoon.
Switch to a paddle attachment and add the browned butter 1 tablespoon at a time making sure it is fully incorporated before adding the next tablespoon.
Add vanilla extract and beat on low till there are no bubbles left (~3 mins).
Salted Caramel
Pour granulated sugar into a medium sauce pan over medium heat.
Using your whisk, stir until all sugar crystals turn liquid & amber color.
Slowly add the butter & whisk until it is fully incorporated.
Remove the saucepan from the heat, slowly pour in the heavy whipping & continue to whisk until everything is combined.
Add in vanilla extract & sea salt.
Let the caramel completely cool before adding drip to your cake.
Assembly
Level the cake layers with a serrated knife or a cake leveler, so the tops are flat.
Using an offset spatula, dab a tablespoon of buttercream on a cake stand or cake board and place the first layer of cake on top.
Evenly spread 1/3 of buttercream onto the layer and stack the next layer on top making sure it is even all around. Use a piping bag for best results.
Spread another 1/3 of buttercream on this layer and place the last layer of cake on top with the bottom facing up. This will give you a smooth and even top.
Cover the entire cake with buttercream starting from the top and working your way down the cake.
Use a bench scraper to smooth out the sides and place the cake in the fridge till the buttercream has hardened a bit (about 25 mins).
Once the cake is chilled a bit, spoon the salted caramel onto the sides and let it drip down the cake.
Cut your wooden skewers, so they’re 15 cm long.
Insert one end on the skewer into the bottom of a pear and the other end into the cake wherever you desire and repeat with the remaining pears.
If using foliage, edible gold foil, and sea salt, place foliage around the pears and sprinkle a bit of flakey sea salt and edible gold foil on the caramel.
Pure Vanilla Extract
