Buttermilk Cake with Riesling-Poached Pears
"We get these crazy organic pears that are ugly as sin," says Tory Miller of the Moon-glow variety he uses throughout the cold winter months. Peeling them, though, reveals a fruit so beautiful and juicy that he prefers a minimalist approach, either serving them raw or poaching them in wine, such as the Riesling he uses here. More Fruit Desserts More Delicious Ideas for Pears
The cake can be kept in an airtight container overnight. The pears, Riesling syrup and crème fraîche can be refrigerated separately overnight.
When a recipe calls for a specific type of wine in the ingredients—in this case, Riesling—pairing the dish with the same type of wine tends to work quite well. For this tender cake, choose a sweet Riesling like a late-harvest bottling or an icewine.