Olive Oil-and-Sauternes Cake with Roasted Pears
Because Neil Perry has a passion for wine, he uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb. More Cakes
October 2007
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Credit:
© Petrina Tinslay
Recipe Summary
Ingredients
Directions
Make Ahead
The cake and pears can be made earlier in the day and kept at room temperature. The syrup can be refrigerated for up to 3 days; bring to room temperature before serving.
Serve With
Freshly whipped unsweetened cream.
Suggested Pairing
White dessert wines go well with sweet but not too-sweet desserts like this cake.