Olive Oil and Sauternes Cake with Roasted Pears

I was inspired by a recipe that was printed in an autumn edition of Food and Wine magazine back in 2008. The recipe was created by Australian chef and TV personality, Neil Perry. I didn't have any Sauternes on hand but I did have a bottle of 2001 Chateau Ste. Michelle and Dr. Loosen Eroica Single Berry Select Riesling which is an expensive choice for a cooking wine, yes I know, but you only live once, right?  

For those of you who are still wondering what "Sauternes" [pronounced so-TERN] is....it is a French dessert wine from the Sauternais region of the Graves section in Bordeaux. It is made from Semillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Noble Rot (Botrytis Cinerea). The most famous and expensive Sauternes is from the Premier Cru Superieur estate, Chateau d'Yquem.

Now back to the recipe.

For a finishing touch I decided to make some fresh unsweetened whipped cream to pair with the tart sweetness of the roasted pears and olive oil cake.  For the whipped cream all you need is some heavy whipping cream and your trusty kitchen-aid mixer. Pour the cream in your mixer, add a dash of vanilla extract and turn your mixer on (speed level 6 is perfect).  

Olive Oil Sauternes Cake with Roasted Pears 

8 Servings

Cake Ingredients:

3/4 cup pure olive oil

1/2 cup sugar 

2 large eggs

1/2 cup Sauternes

1/3 cup whole milk

2 tablespoons lemon zest

1 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

Roasted Pears Ingredients:

4 firm pears (2 pds)

1/3 cup Sauternes

2 tablespoons pure olive oil

1 tablespoons sugar

Sauternes Syrup Ingredients:

1/2 cup sugar

2 tablespoons water

1/2 cup Sauternes 

Method:

Mise En Place!

1. Make the Cake. Preheat oven to 350. Lightly oil cake pan.  

2. Beat sugar and eggs at medium speed in electric standing mixer about 2 minutes until pale yellow and fluffy. Add olive oil, Sauternes, milk, and lemon zest and continue mixing at low speed until blended. Beat in the flour, baking powder, and salt. 

3. Scrape batter into baking dish and bake for 30 minutes or until it is golden on top and a toothpick inserted into the center comes out clean. Cool for 30 min. 

4. Prepare the pears. Toss the cored, quartered pears in a bowl with the Sauternes, olive oil, and sugar and then dump into baking dish

5. Roast pears in oven for 40 minutes at 350 or until the pears are tender.

6. Once you remove from the oven, let pears cool to room temperature.

7. Make the syrup in a small saucepan. Combine sugar and water and bring to boil over moderate heat, stirring until the sugar dissolves.

8. Continue to cook the mixture without stirring it until an amber caramel forms, about 7 minutes and then remove the saucepan from the heat

9. Carefully stir the Sauternes into the caramel and continue to stir until smooth. Set aside to cool. 

10. Slice Cake and serve with pears, drizzle of syrup and whipped cream 

Note: Get creative when slicing your cake - use cookie cutters or a can (like me!) to

shape your individual cake pieces