La Caudrina Moscato D’Asti 2007
The single most dessert-friendly wine around is arguably Moscato d’Asti. Serve this slightly sweet, semi-sparkling, low-alcohol wine chilled with a favorite fruit or baked dessert. Aromas of peach, pineapple and citrus. Flavors of freshly baked brioche with hints of citrus and almond. Well balanced. It pairs well with Pannettone or a fresh pear upside-down cake. Serve the cake warm with the chilled wine. Yum. $17
Recipe: Pear Upside-Down Cake With Pecans
Pear Upside-Down Cake With Pecans
Ingredients:
1 tablespoon butter
1/4 cup packed light brown sugar
1 cup thinly sliced peeled pear
8 pecan halves
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup low-fat sour cream
1/2 cup 1% low-fat milk
Directions:
Preheat oven to 350.
Place butter in a 9-inch round cake pan; place in oven 2 minutes or until butter melts. Remove pan from oven.
Sprinkle brown sugar evenly over bottom of pan. Arrange pear slices and pecan halves spoke-like over sugar. Set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt in a medium bowl. Beat sugar, butter, egg, and extracts with a mixer at medium speed until well blended. Add sour cream and half of flour mixture; beat well. Add remaining flour mixture and milk; beat well. Pour batter over pear slices, spreading gently.
Bake at 350 for 30 to 33 minutes or until a wooden pick inserted in center comes out clean. Coolon a wire rack 5 minutes.
Run a sharp knife around edge of pan to loosen cake. Place a serving plate upside-down over pan; invert cake onto serving plate. Serve warm or cool completely.
From: CDKitchen
Tags: cake, dessert, moscato d'asti, pear
