{Ginger Pear Cheesecake} – Cheesecake cu pere si ghimbir

pear cheesecake

I don’t know why it’s been this long since my last cheesecake. I just forgot how tasty and creamy a dessert like this can be! And that is too bad because my son absolutely loved this cheesecake, so much as to say it tops off chocolate! Imagine that – a cheesecake is better than a bar of chocolate! Hard to believe, I know, but hey, it’s his words and I trust his taste on this one!

pear cheesecake

This ginger pear cheesecake was a total hit with my little family. We loved the soft, melt-in-your-mouth filling, the crisp crust, the heavenly topping and the oh-so-delicious sugar syrup poached pears. Such a simple dessert and yet one that impresses on all levels! It looks great, you can cut into it and get beautiful slices and more importantly, it tastes like a piece of heaven!

pear cheesecake

{Ginger Pear Cheesecake}
Reconstructed pate sucree:
  • 75g butter, softened
  • 30g powdered sugar
  • 1 egg
  • 30g almond flour
  • 150g all-purpose flour
  • 1 pinch salt
  • ------------------
  • 40g butter, melted
Cream cheese filling:
  • 400g cream cheese
  • 90g powdered sugar
  • 1 egg yolk
  • 2 whole eggs
  • 1½ teaspoons vanilla extract
  • 55ml heavy cream
  • 120ml heavy cream
  • 15g powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon freshly grated ginger
Poached pears:
  • 3 medium-size pears, peeled and cored
  • 700ml water
  • 180g white sugar
  • 1 cinnamon stick
  • 2 cardamom pods, crushed
  • 1 star anise
Deconstructed pate sucree:
  1. Mix the butter with 30g powdered sugar in a bowl until creamy and pale.
  2. Add the egg and almond flour and mix well then stir in the flour and salt. Mix just until combined then spread the dough between two sheets of paper.
  3. place in the fridge for 30 minutes then bake the dough in the preheated oven at 350F for 15-18 minutes or until golden brown on the edges.
  4. Allow to cool down in the pan then break into pieces and place in a food processor. Pulse until ground then add the melted butter.
  5. Transfer the mixture into an 18cm diameter cake ring or pan.
  6. Press the pate sucree well to form an even layer at the bottom of the ring/pan.
  7. Place aside until needed.
Cream cheese filling:
  1. Mix the cream cheese and powdered sugar in a bowl for 5 minutes.
  2. Add the egg yolks and eggs and mix well then stir in the vanilla and stream in the heavy cream.
  3. Pour the filling over the pate sucree base.
  4. Bake the cheesecake in the preheated oven at 260F for 1¼ hours.
  5. When done, turn the oven off and allow the cheesecake to rest in the oven for 15 more minutes.
  6. Remove from the oven and allow to cool down in the ring/pan.
  1. Whip the cream with the sugar and vanilla in a bowl until stiff.
  2. Add the ginger and mix well.
Poached pears:
  1. Combine the water, sugar and spices in a saucepan. Bring to a boil.
  2. Peel and core the pears then carefully drop them in the hot syrup.
  3. Lower the heat and cook for 30 minutes then turn the heat off and leave the pears in the syrup for at least 1 hour.
To assemble the cheesecake:
  1. Remove the cheesecake from the ring/pan and place it on a serving board.
  2. Top with the ginger whipped cream and finish of with poached pears.
  3. Spun sugar can be a great decoration to make just before serving.
Make the pears a day ahead and allow them to cool down and infuse in the spiced sugar syrup.

pear cheesecakeROMANIAN

In copilarie, branza era rezervata pentru placinta, placintele si mamaliga cu branza. Cheesecake-ul e o nascocire mult mai recenta, dar una care ne-a prins in mrejele ei. Cremos, onctuos si mai mult decat delicios, un cheesecake e un desert relativ usor de facut si impresionant, mai ales cand il finisezi cu o smantana batuta si cateva pere posate. Minune dulce a cofetariei!

Cheesecake cu pere si ghimbir
Pate sucree reconstruit:
  • 75g unt, temperatura camerei
  • 30g zahar pudra
  • 1 ou
  • 30g faina de migdale
  • 150g faina alba, cernuta
  • 1 praf de sare
  • -----------------
  • 40g unt, topit
  • 400g crema de branza
  • 90g zahar pudra
  • 1 galbenus
  • 2 oua intregi
  • 1½ lingurite extract de vanilie
  • 55ml smantana pentru frisca
  • 120ml smantana pentru frisca
  • 15g zahar pudra
  • ½ lingurita extract de vanilie
  • ½ lingurita ghimbir proaspat ras
Pere posate:
  • 3 pere medii, coapte dar ferme
  • 700ml apa
  • 180g zahar alb
  • 1 baton scortisoara
  • 2 pastai cardamom
  • 1 stea anason
Pate sucree reconstruit:
  1. Mixati untul cu zaharul pudra intr-un bol pana devine cremos.
  2. Adaugati oul si faina de migdale si mixati bine, apoi incorporati faina si sarea. Mixati pana sunt bine combinate apoi intindeti aluatul intre doua foi de copt.
  3. Dati la rece pentru 30 minute apoi coaceti in cuptorul preincalzit la 180C pentru 15-18 minute sau pana devine auriu.
  4. Lasati sa se raceasca in tava apoi transferati intr-un robot de bucatarie si pulsati pentru a faramita.
  5. Adaugati untul topit apoi transferati amestecul intr-o tava sau inel de tort de 18cm diametru si presati in tava pentru a obtine un strat uniform.
  1. Mixati crema de branza cu zaharul 5 minute.
  2. Adaugati galbenusul si ouale apoi vanilia si smantana in fir subtire.
  3. Turnati compozitia peste crusta.
  4. Coaceti in cuptorul preincalzit la 130C pentru 1¼ ore.
  5. Inchideti cuptorul si mai lasati cheesecake-ul in cuptor pentru inca 15 minute.
  6. Lasati sa se raceasca in tava.
  1. Mixati smantana cu zaharul pudra pana devine ferma.
  2. Adaugati vanilia si ghimbirul ras.
Pere posate:
  1. Combinati apa, zaharul si condimentele intr-un vas. Dati in clocot.
  2. Curatati perele de coaja apoi dati-le drumul in lichidul fierbinte.
  3. Fierbeti la foc mic pentru 30 minute apoi lasati-le sa se raceasca in sirop.
Pentru a asambla cheesecake-ul:
  1. Asezati prajitura pe un platou.
  2. Intindeti deasupra un strat de smantana cu vanilie si ghimbir.
  3. Scurgeti perele si asezati-le deasupra.
  4. Decorati cu fire de zahar caramelizat daca doriti.

pear cheesecake

{Matcha Fraisier} – Fraisier cu ceai verde

matcha fraisier

Fraisier is a cake that needs no introduction! It’s delicate look, its amazing and fresh taste, it’s gorgeous colors – everything recommends it for a summer dessert! Especially since in the summer we find all these gorgeous berries easier than any other season!

I’ve avoided this cake for far too long and when I finally made it, I realized how easy and how versatile it can be. Add vanilla, add kirsch, add rhum or matcha, add citrus zest or star anise and end up with a whole different dessert. You can even play around with the fruits, using raspberries instead. Or even better, add chocolate to the sponge cake and cream and transform its final taste completely!

But I just had some matcha powder and wanted to use it in a cake where it won’t lose itself. After giving it a thought, I ended up choosing Fraisier just because its flavors are so delicate that they allow the addition of another one. This matcha Fraisier has an intense matcha sponge cake, a refreshing lime and mandarin mousseline cream and a vanilla flavored toasted meringue on top.

It really is a simple, yet delicious dessert, one that screams summer with all its elements, one that tastes divine and it is inspiring!

matcha fraisier

5.0 from 1 reviews
Matcha Fraisier
Matcha sponge cake:
  • 4 eggs
  • 40ml vegetable oil
  • 1 teaspoon vanilla extract
  • 100g white sugar
  • 80g all-purpose flour, sifted
  • 20g cornstarch
  • 1 tablespoon matcha powder
  • 1 pinch salt
  • 1 drop green food coloring (optional)
Citrus Mousseline cream:
  • 300ml whole milk
  • 2 lime rinds
  • 2 mandarin rinds
  • 3 egg yolks
  • 100g white sugar
  • 30g cornstarch
  • 1 pinch salt
  • 20g butter
  • 4g gelatin + 20ml cold water
  • 200ml heavy cream, whipped
  • 1 teaspoon vanilla extract
Citrus syrup:
  • 80g white sugar
  • 120ml water
  • 1 lime rind
  • 1 mandarin rind
Swiss meringue:
  • 2 egg whites
  • 100g white sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
You will also need about 1½ pounds fresh strawberries
Matcha sponge cake:
  1. Sift the flour with salt and matcha powder, as well as cornstarch.
  2. Separate de eggs.
  3. Mix the egg yolks with the oil in a small bowl. Ad the vanilla and mix well.
  4. In a different bowl, whip the whites until fluffy. Add the sugar, gradually, and mix until the meringue is stiff and glossy.
  5. Stir in the egg yolk mixture and mix with a spatula. If you're using food coloring, add it now.
  6. Fold in the sifted flour, in three or four addition, mixing gently with a spatula until incorporated.
  7. Spoon the batter in a 8-inch round cake pan and bake in the preheated oven at 350F for about 25 minutes or until golden brown and it passes the toothpick test.
  8. Allow the cake to cool down in the pan then cut in half to obtain two discs of sponge cake.
Cistrus Mousseline cream:
  1. Bring the milk to a boil in a saucepan and add the lime and mandarin rind. Remove off heat and infuse for 10 minutes then remove and discard the citrus rinds.
  2. Place the milk back on heat.
  3. Bloom the gelatin in cold water.
  4. Mix the egg yolks with sugar until creamy then add the cornstarch and salt and mix well.
  5. Pour the hot milk slowly over this mixture then place back on heat and cook for a few minutes until thickened.
  6. Remove from heat and stir in the butter, then add the gelatin.
  7. Cover with plastic wrap and refrigerate a few hours.
  8. When completely chilled and set, mix the cream to soften it then stir in the whipped cream and vanilla.
Citrus syrup:
  1. Combine all the ingredients in a saucepan and cook for 2-3 minutes.
  2. Strain and cool before use.
To assemble the cake:
  1. Place a disc of sponge cake in a cake ring lined with acetate sheet.
  2. Brush it with citrus syrup then cover with a layer of freshly halved strawberries - on the outter rim of the ring.
  3. Spoon a few tablespoons of mousseline cream in the center to hold the strawberries in place.
  4. Continue adding strawberries until the center is packed as well.
  5. Top with mousseline cream.
  6. Cover with the remaining disc of sponge cake and brush with syrup again.
  7. Place in the fridge for a few hours.
Swiss meringue:
  1. Combine the whites with sugar in a bowl and place over a hot water bath.
  2. Cook, stirring all the time, until the mixture reaches 65C.
  3. Remove from heat and whip for 7-10 minutes until glossy and stiff.
  4. Add the vanilla then pipe the meringue over the cake.
  5. Toast with blowtorch and decorate with strawberries and mint leaves.
  6. Serve the cake chilled!

matcha fraisierROMANIAN

Fraisier, desi e un tort cu traditie si foarte cunoscut in randurile cofetarilor francezi, la noi a devenit cunoscut abia dupa renumitul episod Bake Off. Ceea ce nu e un lucru rau, ba dimpotriva! Era cazul ca si cofetaria sa primeasca un suflu nou si sa devina trend si alte prajituri in afara de pandispan cu fructe si savarine. Nu ca ar fi ceva rau in asta, dar exista un moment in care parca ajungi la o saturatie de care vrei sa scapi cat mai repede. Mai ales prin prisma faptului ca in cofetarie posibilitatile sunt nenumarate pornind chiar de la aceleasi ingrediente. Exista o varietate atat de mare incat rutina nu isi are rostul!

Retea de astazi are la baza celebrul Fraisier, insa nu m-am putut abtine sa nu-l modific putin. Asa ca am adaugat pudra de ceai verde – matcha – in blat si coaja de citrice in crema, decorandu-l cu un nor pufos, usor vanilat, de bezea elvetiana. E un tort de sezon, racoros si racoritor in acelasi timp, asa ca profitati acum de capsunele ori chiar zmeura pe care o mai gasiti prin piete 😉

5.0 from 1 reviews
Fraisier cu ceai verde
Blat cu pudra de ceai verde:
  • 4 oua
  • 40ml ulei vegetal
  • 1 lingurita extract de vanilie
  • 100g zahar alb
  • 80g faina alba
  • 20g amidon
  • 1 lingura pudra de ceai verde – matcha
  • 1 praf de sare
  • 1 picatura colorant verde (optional)
Crema Mousseline cu citrice:
  • 300ml lapte
  • 2 bucati coaja de lime
  • 2 bucati coaja de mandarina
  • 3 galbenusuri
  • 100g zahar alb
  • 1 praf de sare
  • 30g amidon
  • 20g unt
  • 4g gelatina + 20ml apa rece
  • 1 lingurita extract de vanilie
  • 200ml smantana pentru frisca, bine batuta
Sirop de citrice:
  • 80g zahar alb
  • 120m apa
  • 1 bucata coaja de lime
  • 1 bucata coaja de mandarina
Bezea elvetiana:
  • 2 albusuri
  • 100g zahar alb
  • 1 praf de sare
  • 1 lingurita extract de vanilie
Veti mai avea nevoie de aproximativ ½kg capsune proaspete, curatate si taiate pe jumatate
Blat cu pudra de ceai verde:
  1. Cerneti faina cu sarea, pudra de ceai si amidonul.
  2. Separati ouale. Amestecati galbenusurile cu uleiul si vanilia.
  3. Mixati albusurile pana devin spumoase. Adaugati zaharul, treptat si mixati pana obtineti o bezea ferma si lucioasa. Daca folositi colorant, acum e momentul sa il adaugati.
  4. Incorporati galbenusurile apoi adaugati treptat faina si amestecati usor cu o spatula.
  5. Turnati aluatul intr-o tava de 18-20cm diametru si coaceti I cuptorul preincalzit la 180C pentru aproximativ 25 minute sau pana trece testul scobitorii.
  6. Lasati sa se raceasca in tava apoi taiati blatul in jumatate, obtinand doua discuri egale.
Crema Mousseline cu citrice:
  1. Incalziti laptele intr-un vas. Adaugati coaja de citrice si luati de pe foc. Lasati sa infuzeze 10 minute apoi scoateti coaja si puneti din nou pe foc.
  2. Hidratati gelatina in apa rece.
  3. Intr-un bol, mixati galbenusurile cu zaharul si sareaapoi adaugati amidonul si amestecati bine.
  4. Turnati in fir subtire laptele peste galbenusuri apoi puneti iar pe foc.
  5. Gatiti pana se ingroase bine.
  6. Luati de pe foc si adaugati untul, apoi gelatina.
  7. Acoperiti cu folie si lasati sa se raceasca complet.
  8. Mixati crema cu vanilia pana redevine cremoasa.
  9. Incorporati smantana batuta.
Sirop de citrice:
  1. Combinati ingredientele intr-un bol si gatiti 2-3 minute pe foc mic/mediu.
  2. Scoateti coaja de citrice si lasati sa se raceasca complet.
Pentru a asambla tortul:
  1. Montati un disc de blat intr-un inel de tort tapetat cu folie de acetat.
  2. Insiropati usor blatul cu o pensula inmuiata in sirop.
  3. Asezati jumatati de capsune pe margine blatului astfel incat taietura sa fie expusa spre marginea tortului.
  4. Puneti cateva linguri de crema in centru pentru a fixa capsunele la locul lor, apoi continuati sa puneti capsune pana umpleti inclusive centrul.
  5. Acoperiti cu restul de crema apoi asezati deasupra al doilea disc de blat.
  6. Insiropati usor si dati la rece cateva ore.
Bezea elvetiana:
  1. Combinati ingredientele intr-un bol si puneti pe baie de aburi.
  2. Gatiti pana atinge 65C apoi luati de pe foc si mixati cateva minute pana obtineti o bezea ferma si lucioasa.
  3. Acoperiti tortul cu bezea si caramelizati usor cu o torta.
  4. Decorati cu fructe si frunzulite de menta.


matcha fraisier

Deserturi la borcan – Bucharest Gourmet Festival

deserturi la borcan

Zona de food s-a imbogatit anul acesta cu un nou festival – Bucharest Gourmet Festival – eveniment focusat pe mancarea stradala gourmet – care are loc in perioada 3-5 iunie in Bucuresti, zona drive-in din Baneasa Shopping City. Si cum Electrolux se tine mereu de surprize si provocari, nici de aceasta data nu s-au lasat mai prejos. Provocarea care ne-a fost ridicata la fileu a fost realizarea unui produs care sa se incadreze in zona street food, mai exact gourmet street food. Ceea ce e bine pentru ca s-a pliat perfect cu o idee care imi dadea tarcoale de ceva timp – deserturi in borcan. Sigur, s-ar putea sa nu sune super apetisant la inceput, dar ganditi-va putin out of the box and more into the jar. Fiecare borcan iti ofera optiunea unui nou desert – diferite combinatii de arome, texture, culori, gusturi. Obtii un desert care nu doar ca arata bine, dar mai e si gustos si usor de depozitat. Si pentru ca vorbim de street food, eu mi le-am imaginat exact asa cum le vedeti in fotografia de mai sus – capacul strans bine, lingurita legata cochet de borcan.

deserturi la borcan

deserturi la borcan

Pentru ca sunt atat de simplu de facut, m-am hotarat sa va arat astazi doua variante: banoffee pie si panna cotta cu iaurt grecesc, ciocolata alba si flori de soc, decorata cu fructe proaspete. Ambele deserturi sunt realizabile intr-o ora si folosesc ingrediente simple pe care eu una le am in casa in permanenta. In plus, mi se par atat de aspectuoase si practice!

deserturi la borcan

Banoffee pie la borcan

Firimituri crocante:

  • 150g biscuiti graham cu scortisoara (Biscoff sau Speculoos)

Faramitati biscuitii fin si dati deoparte.

Sos caramel:

  • 150g zahar alb
  • 50ml apa
  • 80ml smantana pentru frisca
  • ¼ lingurita sare

Combinati zaharul si apa intr-un vas si puneti pe foc. Gatiti pana siropul devine auriu.

Luati de pe foc si adaugati smantana pentru frisca, avand grija pentru ca se umfla.

Adaugati sarea si puneti din nou pe foc pentru a incorpora complet zaharul caramelizat in caz de nevoie.

Transferati sosul intr-un bol termorezistent si puneti bolul intr-un alt bol plin cu apa rece si gheata pentru a grabi racirea sosului.

Crema de vanilie:

  • 300ml lapte
  • 1 praf de sare
  • 4 galbenusuri
  • 100g zahar alb
  • 30g amidon
  • 3g gelatina + 15ml apa rece
  • 1 lingurita extract de vanilie
  • 200ml smantana pentru frisca, batuta

Infierbantati laptele intr-un vas.

Hidratati gelatina in apa rece.

Combinati  galbenusurile, sarea si zaharul intr-un bol si amestecati bine cu un mixer pana amestecul devine albicios.

Adaugati amidonul apoi turnati laptele fierbinte peste acest amestec.

Intoarceti crema pe foc si gatiti pana se ingroase, 2-3 minute.

Luati de pe foc si adaugati gelatina.

Transferati crema intr-un bol termorezistent, apoi puneti-l intr-un bol mai mare plin cu apa rece si gheata pentru a grabi procesul de racire a cremei.

Cand crema e rece, incorporati smantana batuta.

Crema Chantilly:

  • 150ml smantana pentru frisca
  • 20g zahar pudra
  • 1 lingurita extract de vanilie

Combinati smantana cu vanilia si zaharul.

Mixati compozitia pana devine spumoasa si ferma.

Veti mai avea nevoie si de banana bine coapte, dar ferme, taiate felii, stropite usor cu zeama de lamaie pentru a impiedica oxidarea.

Pentru a finisa desertul:

Puneti un strat subtire de firimituri in fiecare borcan.

Continuati cu un strat de banan, apoi putin sos caramel, urmat de un strat generos de crema de vanilie.

Finisati cu putin frisca batuta si cateva firimituri de biscuiti.

deserturi la borcan

Panna cotta cu iaurt si ciocolata alba

  • 200ml smantana pentru frisca
  • 2 flori proaspete de soc
  • 100g ciocolata alba
  • 5g gelatina + 25ml apa rece
  • 1 lingurita pasta de vanilie
  • 250g iaurt grecesc gras
  • Fructe pentru decor (preferabil un mix de fructe)

Hidratati gelatina in apa rece.

Incalziti smantana pentru frisca si florile de soc intr-un vas. Luati de pe foc si lasati sa infuzeze 5 minute. Strecurati smantana si puneti din nou pe foc pentru a o reincalzi.

Turnati smantana peste ciocolata.

Omogenizati bine apoi adaugati gelatina topita si pasta de vanilie. Puteti folosi si extract de vanilie sau o pastaie veritabila pe care o infuzati de la inceput.

Lasati sa se raceasca la temperature camerei apoi adaugati iaurtul.

Turnati in borcane si dati la rece macar 30 minute (puteti pune la congelator pentru a grabi procesul de inchegare).

Pentru a finisa desertul, decorati cu un mix de fructe.

deserturi la borcan

Sa aveti pofta!

{Mere umplute cu fructe uscate} + Concurs

mere umplute-1b

Luna octombrie este luna in care Green Sugar implineste 5 ani de cand ne ofera deserturi si bauturi fara calorii, dar cu gustul bine cunoscut de dulce. Pentru a sarbatori cei 5 ani, s-au hotarat sa inceapa o campanie prin care noi toti sa cantam La Multi Ani, asa ca iata-ma sarbtorind cu ce altceva decat un desert. Am mizat pe simplitate de aceasta data si din multitudinea de optiuni pe care am avut-o, m-am oprit la aceste mere umplute cu fructe uscate, acoperite apoi cu un topping crocant de fulgi de ovaz, unt si Green Sugar. E o reteta extrem de simpla in esenta, dar perfecta pentru anotimpul in care ne aflam si numai potrivita pentru o campanie care isi propune sa promoveze deserturi mult mai sanatoase decat cele traditionale, cu mai putine calorii si fara zahar rafinat.

La multi ani, Green Sugar!

++Pentru concurs, cititi mai jos++

mere umplute-1-2b


Mere umplute:

  • 6 mere
  • 1/2 cana stafide aurii
  • 2 linguri merisoare uscate
  • 2 linguri caise uscate tocate
  • 2 linguri Green Sugar
  • 2 linguri rom brun

Topping crocant:

  • 50g fulgi de ovaz
  • 25g faina integrala
  • 25g Green Sugar
  • 20g miez de nuca macinat
  • 50g unt, cuburi
  • 1 praf de sare
  • 1 cana cidru de mere

Mod de preparare:

Mere umplute:

  1. Cu grija, curatati merele de cotor, lasand pulpa si coaja intacta. Stropiti merele cu zeama de lamaie pentru a preveni oxidarea.
  2. Pentru umplutura, combinati fructele uscate, Green Sugar si romul brun intr-un bol. Lasati sa infuzeze pentru 30 minute cel putin.
  3. Umpleti fiecare mar cu amestecul de fructe uscate si asezati merele intr-un vas adanc pentru cuptor.

Topping crocant:

  1. Pentru topping, combinati toate ingredientele intr-un bol si amestecati bine cu varfurile degetelor pana obtineti un amestec nisipos, lipicios.
  2. Cu grija, presati o mana din acest amestec peste fiecare mar asezat in tava.
  3. Turnati cidrul de mere in tava si coaceti in cuptorul preincalzit la 180C pentru 30-40 minute sau pana merele devin moi.
  4. Lasati sa se raceasca inainte de servire.

In plus, va mai propun alte doua retete realizate cu Green Sugar care mie una mi-au placut la nebunie: Tort cu mousse de ciocolata si Tort Vegan cu ciocolata


Si pentru a sarbatori cum se cuvine, Pastry Workshop si Green Sugar va ofera sansa sa castigati un borcan de indulcitor Green Sugar si un bol. Tot ce trebuie sa faceti este sa dati Share/Distribuie acestei postari, apoi sa comentati la aceasta postare cu numele si linkul spre Share-ul de pe Facebook. Persoana care aduna cele mai multe Likeuri la aceasta postare pe wallul propriu, castiga premiul de mai jos, plus o mica surpriza din partea Pastry Workshop. Mult succes! Concursul se incheie pe 15 octombrie.

mere umplute-1-5


{Spiced Pear Muffins} – Muffins cu pere

spiced pear muffins

Prior to these spiced pear muffins (and my most reliable recipe ever – blueberry muffins), I thought muffins rarely deserve to be baked not because they weren’t delicious, but because there are other baked goodies out there that taste much better. But then my little man started school and I realized muffins are my best bet for school snacks because I can add all sort of healthy things to the batter and my son won’t notice (or maybe he’ll be too hungry to care 😛 ). Plus, I always end up with a few fruits that no one would eat anymore. I wasn’t gonna throw away these ripe, juicy pears, right?! Instead, I mixed them up in a batch of these soft, moist, fragrant muffins.. which I made 2 more times ever since in various other fruit combos: pears and peaches and plum and apples. And they were delicious every single time! I think rolled oats, chocolate chips, dried fruits or coconut can be added to the batter as well. The sky is the limit!

{Spiced Pear Muffins}
Serves:: 12 muffins
  • 160g white sugar
  • 1 egg
  • 80ml vegetable oil (canola or sunflower)
  • 200ml buttermilk
  • 250g all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon five-spice powder
  • 2 ripe pears + 2 tablespoons all-purpose flour
  1. Pre-heat your oven to 350F and line 12 muffin cups with paper muffin cases.
  2. Peel the pears and dice them. Sprinkle them with flour to absorb the juices - this prevents them from sinking to the bottom of the muffins as well.
  3. Mix the sugar, oil and egg in bowl with a whisk until thick and pale.
  4. Stir in the buttermilk and mix well.
  5. Sift the flour, baking soda, salt, cinnamon, ginger and five-spice powder in a bowl then incorporate this mix into the batter. Don't over mix, the batter doesn't need to be extra smooth, just incorporated.
  6. Fold in the pears then spoon the batter into each muffin cup.
  7. Bake for 15-20 minutes until the muffins pass the toothpick test and are well risen and golden brown.
  8. Allow to cool in the pan before serving.


Nu stiu voi, dar la mine mereu raman 2-3 fructe de care nu se mai atinge nimeni si mi se strange inima cand ma gandesc ca in scurt timp va trebui sa le arunc. Asa ca incerc sa le folosesc in retete care sa le puna in valoare aroma intensa de fruct bine copt. Muffins sunt o varianta super tocmai pentru ca sunt rapide, usor de facut, nu necesita cine stie ce ingrediente speciale si mai si poti adauga tot felul de chestii sanatoase, precum fulgi de nuca de cocos, fructe uscate, nuci, fulgi de ovaz sau le poti transforma intr-un snack/desert usor decadent adaugand ciocolata sau Nutella.

spiced pear muffins

Eu am tendinta sa evit muffins pentru ca, hai sa fim seriosi, exista variante mult mai rafinate decat o mini prajitura indesata cu bucati de fructe. Dar piciul meu a inceput scoala si ma tot gandesc ce sa-i pun in pachetel – un sandvis, o cub de branza, un fruct sau un muffin sunt doar cateva dintre variantele gasite pana acum. Voi ce le mai puneti celor mici in pachetelul de scoala?


  • 160g zahar
  • 1 ou
  • 80ml ulei vegetal neutru
  • 200ml lapte batut
  • 250g faina alba
  • 1 lingurita bicarbonat de sodiu
  • 1/4 lingurita sare
  • 1/2 lingurita scortisoara
  • 1/4 lingurita ghimbir
  • 1/4 lingurita pudra five-spice
  • 2 pere bine coapte + 2 linguri faina alba

Mod de preparare:

  1. Pre-incalziti cuptorul la 180C si tapetati o tava de muffins (12 cupe) cu hartiute de muffins.
  2. Cerneti faina cu bicarbonatul, sarea, scortisoara, ghimbirul si five-spice.
  3. Curatati perele de coaja si taiati-le in cuburi mici. Pudrati cu faina si dati deoparte.
  4. Mixati zaharul cu oul si uleiul (nu e nevoie de mixer, cu telul e suficient) doar pana obtineti o compozitie groasa, albicioasa. Adaugati laptele batut si amestecati bine.
  5. Incorporati usor amestecul de faina si condimente apoi adaugati perele si amestecati usor cu o spatula.
  6. Puneti cu o lingura aluatul in formele pregatite mai devreme si coaceti 15-20 minute pana prajiturile sunt aurii si bine crescute si trec testul scobitorii.
  7. Lasati sa se raceasca in tava.
  8. Sa aveti pofta!

spiced pear muffins