Ingredients
- Canola oil (for brushing pan)
- 4 tablespoons unsalted butter
- 3/4 cup light brown sugar (packed )
- 1 1/2 pounds firm Comice or Bartlett pears (peeled, quartered, and sliced into 1/2-inch-think pieces)
- 3 cups hazelnuts (toasted, skins removed)
- 1 cup pure maple syrup
- 4 tablespoons vanilla extract
- 2 tablespoons lemon zest
- 1/2 teaspoon salt
- 4 eggs
- 2 egg whites
Flourless Hazelnut and Pear Torte
Alison Anton | Delicious Living- Serves: 16 people
- Calories per serving: 324
So scrumptiously rich, a thin slice satisfies. In summer months, substitute peaches or nectarines. Prep tip: To remove skins from toasted hazelnuts, place the nuts on a clean kitchen towel. Fold the towel up in a bundle and rub the nuts together vigorously through the towel.
Directions
- Preheat oven to 375˚. Brush bottom and sides of a 9-inch springform pan with oil.
- In a medium saucepan over medium heat, melt butter. Add brown sugar and cook, stirring occasionally, until bubbly and golden, about 4 minutes. Pour into springform pan, spreading evenly with a spatula. Arrange pear slices in two layers, forming concentric circles over caramel.
- Grind hazelnuts in a food processor until a coarse meal forms. Add syrup, vanilla, lemon zest, and salt; blend until incorporated. With motor running, add eggs through feed tube; blend thoroughly for 5–10 seconds, being careful not to overprocess.
- In a medium bowl, beat egg whites until soft peaks form. Pour batter carefully into bowl with egg whites (off to one side). Using a spatula, fold egg whites into batter just until incorporated. Pour batter into prepared pan; place on a baking sheet or piece of foil and bake for 55–60 minutes, until a sharp knife inserted comes out clean. (Cover lightly with foil if it’s getting too brown.) Cool completely in pan. Run a thin knife around pan edge; invert onto a serving plate and carefully remove sides.
PER SERVING: 324 cal, 52% fat cal, 20g fat, 3g sat fat, 61mg chol, 6g protein, 35g carb, 4g fiber, 104mg sodium
In marketing natural products in the food service industry, we have gone out of our way to define natural as we all did years ago in the natural products industry. No artificial flavors, colors, minimally processed, no preservatives and now, non-GMO. I vote to maintain natural as a certification that our industry supports and defines.
on Apr. 25, 2012