Umbrian Pear Brustengolo

Umbrian Pear Brustengolo

Yield: One 10-inch cake; 12-16 servings

Description:

This hearty, rustic cornmeal torte from Umbria is a typical autumn dessert that was originally a food of the poor, especially near Perugia. In the past, especially in the countryside, cornmeal was used for baking because it was inexpensive. The cornmeal would be mixed with boiling water and the mixture rested overnight. In the morning, raisins, pine nuts, walnuts, hazelnuts, and thin slices of apples were added before baking. I have substituted firm, juicy winter pears for the apples in honor of Umbria’s long tradition of using pears for both sweet and savory dishes. The cake serves a crowd, keeps well for up to one week, and freezes perfectly.

Ingredients (Umbrian Pear Brustengolo):

  • 1 cup (51/2 ounces) golden raisins
  • ½ cup mistrà, substitute anisette, ouzo, or Pernod
  • 2 pounds (about 4) Bosc pears, cored, and sliced crosswise
  • Juice and grated zest of 1 lemon (3 tablespoons juice and 1 tablespoon zest)
  • ½ pound (13/4 cups) stone-ground yellow cornmeal
  • ½ pound (2 cups minus 2 tablespoons) unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 4 large eggs
  • 2¼ cups sugar
  • ½ pound (2 sticks) unsalted butter, melted and cooled
  • 1 cup extra virgin olive oil
  • 1 cup (¼ pound) walnuts, lightly toasted and coarsely chopped
  • ½ cup pine nuts, lightly toasted

Directions (Umbrian Pear Brustengolo):

  • Soak the raisins in the mistrà for at least 1 hour, and up to overnight.
    Preheat the oven to 350°F. Spray a 10-inch ring-shaped pan with nonstick baker’s coating, or rub with softened butter and dust with flour, shaking off the excess.

  • Combine the raisins and any soaking juices with the pears, lemon juice, and lemon zest.
    In a medium bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, and salt.

  • In the bowl of a standing mixer fitted with the paddle attachment, beat the eggs and 2 cups of sugar until light and fluffy, 5 to 6 minutes. Slowly, beat in the butter and oil. Continue to beat until the mixture is entirely incorporated and the batter is thick and creamy. Fold in the flour mixture. Fold in half the pear mixture, half the walnuts, and half the pine nuts. Scrape the batter into the pan and cover the top with the remaining fruits and nuts. Sprinkle with the remaining ¼ cup of sugar.

  • Bake on the bottom shelf of the oven for 45 minutes, then reduce the heat to 325°F. Continue baking for 45 minutes or until the cake starts to come away from the sides of the pan and a skewer inserted in the center comes out clean. Cool completely on a wire rack before slicing.

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