Paso Robles, California Recipe
Recipe information
Make Paso Robles, California in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine-Poached Pears
Paso Robles Olive Oil Cake (single 9-inch cake)
Whipped Mascarpone & Garnishes
Wine-Poached Pears
1. Prepare pears
Peel the pears, leaving the stems intact if desired for presentation. Halve them lengthwise if you prefer quicker poaching and easier plating, or poach whole pears after coring the bottom with a small spoon to remove seeds. Rub the cut surfaces with a little lemon juice to prevent browning.
2. Make poaching liquid
In a medium saucepan combine the wine, water, granulated sugar, honey, lemon juice, cinnamon stick, star anise, and the split vanilla bean (or vanilla extract). Bring the mixture to a gentle simmer over medium heat, stirring until sugar and honey dissolve. Taste and adjust sweetness — the liquid should be pleasantly sweet and aromatic.
3. Poach pears
Reduce heat so the liquid is at a low simmer. Add the pears (cut side down if halved). Poach gently until the pears are fork-tender: 12–18 minutes for halved pears, 20–30 minutes for whole pears depending on ripeness. Turn pears occasionally to allow even color from the wine.
4. Finish poaching liquid
Using tongs or a slotted spoon, transfer pears to a plate. Increase heat and boil the poaching liquid until reduced by about half and slightly syrupy (about 8–12 minutes). Remove the cinnamon stick, star anise, and vanilla pod. Whisk in the cold butter to give the syrup a glossy finish. Taste and adjust with a teaspoon of honey or a pinch of salt if needed. Let pears cool in the syrup, then refrigerate in the syrup until ready to assemble (can be made a day ahead).
Paso Robles Olive Oil Cake (single 9-inch cake)
5. Prepare & preheat
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment; grease parchment lightly or dust with flour.
6. Mix dry ingredients
In a medium bowl whisk together flour, baking powder, baking soda, and sea salt until evenly combined.
7. Whisk wet ingredients
In a large bowl whisk the sugar and eggs until the mixture is pale and slightly thickened — about 1–2 minutes by hand or 30–45 seconds with a mixer. Whisk in milk, olive oil, yogurt, lemon zest, and vanilla until fully combined.
8. Combine batter
Fold the dry ingredients into the wet mixture with a spatula until just combined; do not overmix. Scrape batter into the prepared pan and smooth the top.
9. Bake and cool
Bake for 30–38 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. For best texture, cool at least 1 hour before serving; the cake can be made a day ahead at room temperature, wrapped tightly.
Whipped Mascarpone & Garnishes
10. Make whipped mascarpone
In a chilled bowl combine mascarpone, heavy cream, confectioners' sugar, and honey. Whip gently by hand or with a mixer on low speed until smooth and spreadable — about 1–2 minutes. Taste and adjust sweetness. Fold in a teaspoon of lemon zest to brighten the flavor.
11. Toast almonds
In a small dry skillet over medium heat, toast the sliced almonds, stirring often, until fragrant and lightly browned (2–4 minutes). Remove from heat and let cool.
12. Plate and garnish
Slice the cooled olive oil cake into wedges. For each serving, place a wedge on a plate, top with a generous dollop of whipped mascarpone. Halve or quarter a wine-poached pear and arrange slices beside or leaning against the cake. Spoon some of the reduced poaching syrup over the pears and cake. Sprinkle with toasted almonds, a few fresh thyme leaves, and finish with a light grating of lemon zest and a small drizzle of local honey if desired.
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