• 8servings
  • 80minutes
  • 715calories

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Ingredients Jump to Instructions ↓

  1. 8 tablespoons unsalted butter , plus extra for greasing

  2. 2 cups fresh breadcrumbs, plus extra

  3. 10 ounces pears , peeled and sliced (2 medium)

  4. 10 ounces apples , peeled and sliced (2 medium)

  5. 1 1/2 cups sugar

  6. 8 ounces golden raisins

  7. 2 cups sweet dessert wine (Torcolato)

  8. 4 cups whole milk

  9. 1 teaspoon vanilla extract

  10. 1/8 teaspoon ground cinnamon

  11. 3 eggs

  12. 1 lemon, zest of , only

  13. 1/4 teaspoon salt

  14. 1/2 cup confectioners' sugar

  15. 16 seedless grapes

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Butter a 9" cake pan and coat the bottom and sides with a thin layer of bread crumbs. Place the pears, apples, butter, and sugar in a 1-quart pot; cook over medium heat, covered, until the fruit breaks down into a puree, about 20 minutes, stirring often and removing the lid if the mixture becomes too liquid; cool to room temperature.

  2. Meanwhile, soak the raisins in the Torcolato. Heat the milk in a saucepan with the vanilla extract, and cinnamon; put the breadcrumbs in a bowl and pour the hot milk over them; set aside for 30 minutes to let the bread crumbs absorb the milk. In a large bowl, beat the eggs with the fruit puree, lemon zest and salt using a wire whisk. Using a wooden spoon, fold in the bread crumbs and raisins, including the Torcolato used to soak the raisins. Pour the mixture into the prepared cake pan and smooth the top with a rubber spatula.

  3. Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean; cool on a rack and unmold. Dust the cake with the sifted confectioner's sugar and garnish with the grapes. Serve with glasses of the same dessert wine used in the cake.


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