Martine pears timbale

May 23, 2011


  • 500 g “Martine” pears
  • 200 g maize flou
  • 100 g 00 wheat flour
  • 3 egg yolks
  • 400 g sugar
  • 100 g butter
  • one bottle Nebbiolo
  • 12 cloves
  • 2 pieces cinnamon


Mix the two flours on a chopping board; add three egg yolks, 100 g sugar and 100 g butter, melted on a slow fire. Knead the dough until it’s solid and elastic and with the rolling pin make it about one finger thick. Rub a rectangular cake tin with butter and cover it with the dough, both on the bottom and sides. Keep a little dough to cover the cake. In the meantime cook with some Nebbiolo the pears, after having peeled, washed and cut them in half; add 300 g sugar, the cloves and cinnamon. Control the pears with a fork: they will be ready after one hour.

Take the pears away from the wine and put them in the tin until it’s full.Cover the timbale with the dough and put it in the hot oven (150° C). Leave in the oven for one hour. Serve cold. It’s a cake that nobody makes any longer; it’s worth tasting it.