With John living at Struan Farm in Piopio and working in Te Kuiti, and me living in Papakura and working in Auckland, weekends at Struan Farm are our special time together, at least for now.
We've gotten into a new routine with respect to having special dinners on Saturday night after the day's work outside. I plan interesting menus, and have been using them to test out new recipes, especially desserts, which is more than fine with John.
My latest experiment was a delicious Upside-down Pear and Gingerbread Cake from the May issue of NZ House & Garden magazine. The cake is baked in a lined springform pan. A paste made of butter heated with golden syrup and brown sugar is cooled then put in the bottom of the pan topped with the quartered pears followed by the batter. The batter includes additional golden syrup, brown sugar, ginger, eggs, milk, neutral oil (I used canola), baking soda and self raising flour. It is mixed in the food processor, which is a little unusual but easy.
Yet another great discovery, although I do wish that one pear hadn't wandered away from the center!
Served with yogurt above.
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