From starters to dessert…

Ingredients (serves 8)
1 Kaiser pear
150 g of dark chocolate
2 eggs

100 g of flour
100 g of butter, melted
100 g of sugar
1 teaspoon vanilla


Instructions: turn on the oven to 180 °C. Put in a bowl the eggs, sugar, flour, butter and mix well together. Add the vanilla and baking powder. Prepare the pear slices and lay them on the bottom of the pan, previously buttered. Cover with pie dough and bake at 180 °C for about 30 min. When cooked, allow to cool for about 30 min. Remove the cake and flip it over so the slices of pear are on top.

Melt the chocolate in a nonstick saucepan. Do not dry it out too much or it will become lumpy. If this happens, add a tablespoon of milk. Put in the fridge for a couple of hours to allow the chocolate to harden.



Fruit with a reddish bloom on the skin (except for coloured varieties) grew at the highest of the foliage, where the alternation between sunlight and overnight dew encourages such redness.

The date of flowering from one year to the next may differ by a couple of weeks, while the harvest date tends to be stable. The duration of the fruit growing cycle depends significantly on environmental conditions, especially in the ripening stage.

Pears are harvested slightly unripe, otherwise it would not be possible keep them for long periods as is the case today. Nevertheless, it is possible to complete ripening naturally at a later stage with suitable precautions.