Blushing Pear Square
|Sifted cake flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 Teaspoon|
|Pumpkin pie spice||1⁄2 Teaspoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Firmly packed light brown sugar||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
1. Sift cake flour, baking powder, pumpkin-pie spice, and salt onto wax paper.
2. Separate eggs, placing whites in a medium-size bowl and yolks in a small bowl.
3. Beat egg whites until foamy-white and double in volume; beat in granulated sugar, 1 tablespoon at a time, until meringue forms soft peaks.
4. Beat egg yolks until fluffy-thick; beat in brown sugar, 1 tablespoon at a time. Stir in boiling water; beat vigorously 5 minutes, or until mixture forms soft peaks.
5 Fold egg-yolk mixture into egg-white mixture until no streaks of yellow remain; fold in flour mixture, one-fourth at a time. Pour batter into an ungreased baking pan, 9x9x2.
6 .Bake in slow oven (325°) 25 minutes, or until top springs back when lightly pressed with fingertip. Cool completely in pan on a wire rack.
7 While cake cools, fix blushing pears.
8 Loosen cake around edges with a knife; turn out, ther>turn right side up on a serving plate. Lift pears from syrup and arrange in a pattern on top of cake; spoon syrup evenly over all. Cut into 12 serving-size pieces.