A wondrous dessert cake (best eaten warm) using firm, slightly under ripe pears and an almond butter cake. YUM! The recipe is available at http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/index.html
Preheat oven to 170°C/gas 3. Grease a 20cm-diameter springform cake tin and line the base with baking parchment.
Peel, core and quarter the pears.
Melt the 25g butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it’s bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to colour – 5-10 minutes. Set aside to cool.
In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling.
Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan.
Bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean - it actually took around 1 hour 5 minutes, but keep checking after 50 minutes, every 5 minutes or so.
Stand the cake in its tin on a wire rack to cool for about 5-10 minutes, use a spatula to run around the rim of the cake, then release the tin. Serve the cake warm with clotted cream or double King Island cream (nom nom nom)– or cold.
I watched Hugh in Winter Recipes from River Cottage last night, saw this recipe and just HAD to give it a try today especially as pears are at their peak around about end of April early May. The recipe on Channel 4 reduces the original recipe by half. I don't do halves. I went with Hugh's original quantities and it was SUBLIME! We had DESSERT before dinner because I wanted to try it while it was still warm.... it did NOT disappoint!
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Step 6: Conclusions Now you're finished! A professional looking canvas at a very low cost. Here's a few notes that might help as well. If you are stretching a lot of paintings at once, it might be easier to cut all the wood at once but just make sure to keep the pieces together. If your painting is especially large then a cross brace or two may be necessary to create a strong frame. It is a matter of preference but generally if the painting is larger than 3 feet across then a cross brace would be a good idea. For this simply use a 1” x 2” strip cut square and staple it (on both sides of the frame) in the center. The should not be used for the brace pieces. Good luck with framing!
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Step 5: Stretch the Canvas Now you are finally ready to stretch the canvas. To do this lay a piece of paper down on a clean surface, and then the painting face down. Line up the frame so that the molding is against the canvas. To stretch this pull one side of the canvas up and around and staple it in the center of that side. Next take the canvas pliers, stretch the canvas on the opposite side and staple in the center. Although this can be done alone, a second pair of hands might make this step a little easier. Flip the painting over and make sure that it lines up properly with the frame. If it does you can begin stapling the rest of these sides. On the one side of the sides with a staple in it, place two staples, approximately 2”-3” on either side of the center staple while stretching the canvas. Do the same on the opposite side of the painting. Continue to work your way outwards towards the corners, until there you are about 1” from the corner. Next repeat this process along the other two sides of the painting, stretching the canvas tight. When you have completed this you can fold the corners of the painting as you would a present and staple them to the strip in the back. It is a matter of preference if you want the folds on the top and bottom or sides of you painting but being consistent will make them look better.
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