Juicy, ripe fall pears make the torte super moist. It's wonderful straight from the oven for brunch or dessert.
 

Preparation time 20 minutes; Standing Time 10 minutes; Baking Time 55 minutes
Makes 8 servings
 

Ingredients
• 2 ripe but firm pears or apples
• 1 tsp (5 mL) granulated sugar
• 1/4 tsp (1 mL) cinnamon
• Pinch of nutmeg
• 3/4 cup (175 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) butter, at room temperature
• 1 cup (250 mL) granulated sugar
• 2 eggs
• 1 tsp (5 mL) vanilla

1. Preheat oven to 350F (180C). Lightly butter and flour an 8 1/2- or 9-inch (22- or 23-cm) springform pan. Peel and core pears. Slice in half, then slice each half into 4 wedges. In a medium-size bowl, stir 1 teaspoon (5 mL) sugar with cinnamon and nutmeg. Add pears to bowl, then toss until evenly coated. In a separate small bowl, using a fork, stir flour with baking powder and salt.
2. Place butter and 1 cup (250 mL) sugar in a food processor. Whirl until smooth and creamy, occasionally scraping down sides. Add eggs, one at a time, whirling just until mixed. Pulse in vanilla. Add flour mixture and whirl just until mixed, scraping down sides as necessary. Scrape batter into prepared pan. Smooth surface. Arrange pear wedges in a decorative fashion over batter. They won't entirely cover surface.
3. Bake in centre of 350F (180C) oven until top is a rich golden colour and a cake tester inserted in centre of torte comes out clean, 55 to 65 minutes. This is a thin torte that does not rise much. Remove from oven to a rack. Run a knife around inside edge of pan. Let stand 10 minutes, then remove ring. Slice into wedges. If making ahead, cover with plastic and refrigerate up to 2 days. It's also great straight from the fridge the next morning with a cup of coffee.

 

Pear crisp
 

Preparation time 15 minutes; Baking Time 45 minutes
Makes 4
 

Ingredients
• 4 large pears
• 1 tbsp ( 15 mL) all-purpose flour
• 1 cup ( 250 mL) rolled oats
• 1/2 cup ( 125 mL) brown sugar
• 1/2 cup ( 125 mL) all-purpose flour
• 1/2 tsp ( 2 mL) ground ginger
• 1 generous pinch of cinnamon
• 1/4 tsp ( 1 mL) salt
• 1/3 cup ( 75 mL) butter

1. Core and slice pears. Place in a 9-inch (23-cm) pie plate. Sprinkle with 1 tbsp (15 mL) flour, then stir until coated. Stir oats with brown sugar, 1/2 cup (125 mL) flour, ginger, cinnamon and salt. Work in butter until mealy. Scatter over pears. Bake in preheated 350F (180C) oven until pears are tender, about 45 minutes.