| Caramelized Pear Tartin by Bella Gluten-Free |
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Servings: Makes 8 servings. • Prep: 10 mins • Total: 45 mins
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Ingredients: 1 3/4 cups sugar (divided) 1/3 cup water 2 lbs. Bosc pears, cored and sliced 6 TBL unsalted butter or butter alternative 2 large eggs or egg alternative 1/3 cup plain yogurt, or yogurt alternative or coconut milk 1/2 tsp lemon zest 1 tsp vanilla extract 3/4 cup Bella Gluten-Free All Purpose Baking Mix 1/2 tsp gluten-free baking powder pinch of salt |
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Let's talk turkey. Thanksgiving, a holiday all about the food, is my absolute favorite. This meal is not without its challenges for us special dieters. How do you make old favorites gluten or allergen free? Easy. With Bella Gluten-Free products, you can make your favorite pies, stuffing, dinner rolls and gravy. All else is child's play. Today we start with what I consider the center dish, the stuffing. And what is stuffing without gluten-free gravy? Incomplete! This recipe is an old Italian favorite, one my Mom makes every year. With Bella Gluten-Free Multigrain Bread Mix it actually tastes just like mama used to make. Savory Italian sausage sauted onions, and celery and plenty of fresh or dried herbs make this stuffing a wonderful dressing to any bird no matter how fancy. Now for the gravy. My husband makes the gravy every year and it is by far the most delicious. This recipe combines pear juice and turkey dripping with an easy gluten-free roux. With Bella Gluten-Free All Purpose Baking Mix real gravy is back on the table. |
Prep: |
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Directions: Mix It Up Preheat oven to 350 degrees and generously grease a 9” glass pie plate. • To make the simple syrup, combine 1 cup of the sugar with the water in small saucepan and bring to a boil. Without stirring, boil syrup until it becomes a deep amber, swirling the pan to combine and brushing down sides with wet pastry brush, about 10–15 minutes. • Arrange pears in a spiral pattern on bottom of pie plate and pour the simple syrup over the pears evenly. • In a food processor or with a hand mixer, beat butter until white. Add the remaining 3/4 cup sugar and beat together for 3–5 minutes. • At slow speed add wet ingredients: first add eggs one at a time, then add the yogurt, lemon zest and vanilla; mix until combined. • In a small bowl, whisk together dry ingredients:Bella Gluten-Free All Purpose Baking Mix, baking powder and salt. Add to batter and mix at low speed just until combined. • Pour cake batter over the plums and bake for 35–40 minutes or until cake tester comes out clean. • Let cool completely. Using a flat plate, invert the cake onto the plate. Your caramelized fruit topping will release slowly. If any fruit sticks after inversion, remove and add back to the top in its defined spot by hand. Serve dusted with powdered sugar. |
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