8 ounces butter at room temperature
2 3/4 cups granulated sugar
6 extra large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
4 ounces sour cream
4 ounces The Perfect Purée Sir William Pear, thawed
1/2 teaspoon vanilla
Pear Sauce (see recipe below)
Makes: two 9x5-inch pound cakes
Preparation time: 30 minutes + 1 hour baking time
Preheat oven to 325°F. Grease and flour bottom and sides of two 9x5-inch loaf pans. In a large mixer bowl, beat butter on medium speed of electric mixer until creamy. Gradually beat in sugar until mixture is light and fluffy. Beat in eggs, one at a time, beating about 1 minute after each, scraping bowl frequently. Beat 2 minutes more.
In a small bowl stir together flour, salt, and baking soda. In another small bowl stir together sour cream, Sir William Pear purée, and vanilla.
Add some of the flour mixture to butter mixture, beating on medium speed of mixer until blended, then add part of the sour cream mixture, beating well. Continue beating in flour and sour cream mixtures alternately, ending with flour mixture.
Pour batter into prepared pans. Bake for 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans 15 minutes; turn out onto wire racks to cool.
4-5 tablespoons sugar
2 tablespoons cornstarch
16 ounces The Perfect Purée Sir William Pear, thawed
In a medium saucepan, stir together, 4 to 5 tablespoons granulated sugar (to taste) and 2 tablespoons cornstarch.
Stir in 16 ounces Sir William Pear
Cook and stir over medium heat until mixture thickens and bubbles.
Cook and stir 2 minutes more; remove from heat.
Cool slightly. Serve warm or cover and chill until serving time.
Yields about 2 cups sauce.
Match other berry flavors from The Perfect Purée of Napa Valley with a complementary liqueur. For instance, Marion Blackberry and framboise or blackberry brandy or Classic Cassis purée and Creme de Cassis liqueur.
Add 1 to 2 tablespoons pear brandy to sauce after cooking.