Name: Orange Angel Food Cake with Caramelized Pears
Ingredients: 1 1/2 c Egg whites, about 12 large; 1 1/4 ts Cream of tartar; 1 1/2 c Sugar; 1 c Cake flour, sifted; Pinch of salt; 1 ts Vanilla extract; 2 1/2 tb Orange rind; chopped (colored part only); 1 ts Freshly squeezed lemon juice; 8 Ripe pears, peeled, cored, sliced 1/3-inch thick; 1/3 c Sugar; 1 1/2 tb Fresh lemon juice; 2 tb Brandy; Pinch of salt

If God is in fact our Enemy with only destructive intentions toward us, why do we experience any good at all? It isn’t surprising that life is painful. What’s surprising is that life is joyful. What do our simple, daily joys mean? Is God pretending to be our Friend, is He setting us up for the ultimate nasty surprise? Or is God sending us signals every day that His heart is loving and kind, so kind that we can go back to Him in repentance and find His arms open to us?

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Chicago	Cakes	1	Servings

INGREDIENTS

1 1/2	c	Egg whites, about 12 large
1 1/4	ts	Cream of tartar
1 1/2	c	Sugar
1	c	Cake flour, sifted
		Pinch of salt
1	ts	Vanilla extract
2 1/2	tb	Orange rind; chopped (colored part only)
1	ts	Freshly squeezed lemon juice
8		Ripe pears, peeled, cored, sliced 1/3-inch thick
1/3	c	Sugar
1 1/2	tb	Fresh lemon juice
2	tb	Brandy
		Pinch of salt

INSTRUCTIONS

CAKE
PEARS
This gussied-up version of an old favorite comes from "Stars Desserts"
(Harper Collins) by Emily Luchetti.
1. Heat the oven to 350 degrees. For cake, put the egg whites in large bowl
of an electric mixer. Beat on medium speed until frothy. Add the cream of
tartar. Increase to high speed and continue to mix, slowly pouring in the
sugar. Continue whipping until the whites have increased to several times
their original size and they form soft, droopy white peaks.
2. Remove the bowl from the machine and fold in the flour, salt, vanilla
extract, orange rind and lemon juice.
3. Gently scoop the batter into an ungreased 10-inch angel food cake pan.
Bake until top is light brown and a skewer inserted in the middle comes out
clean, about 30 minutes.
4. When the cake has finished baking, invert the pan and allow it to cool.
If your pan does not have legs to rest on when inverted, invert the inner
tube of the pan onto a bottle. When the cake is completely cool, run a
knife around the inside edge of the pan and remove from the pan.
5. For pears, combine the pears and the remaining ingredients in a 12-inch
skillet. Cook over medium-high heat until the sugar starts to caramelize
lightly and the pears are soft but still retain their shape, 10 to 15
minutes. As they begin to color, stir the pears gently to prevent them from
burning.
6. Serve the cake with warm or room-temperature caramelized pears and
raspberry sauce, if desired.
Chicago Tribune, 6/24/93. Christie Aspegren, February 95 Recipe Club.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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