The Madernassa pear, initially called Gavello, was renamed in honour of the original village where the first tree was born, probably germinated from a natural cross between a wild pear and a Martin Sec. This autochthonous fruit of the province of Cuneo, once was cultivated throughout the territory of the lower Piedmont, while today its extension is limited to the area of Valle Grana, but above all to Roero, in particular the area of Guarene, Castagnito and Canale.
Cesarino Andrea’s traditional recipe of the Cuneese cake of pear
• 500 gr of flour
• 250 of butter
• 250 gr of sugar
• 2 eggs
• 16 gr of baking powder
• 1 kg of pears Madernassa
• 200 gr of amaretto finely crush
• 50 gr of chop up almond
• 40 gr of unsweetened cocoa
• 1 small glass of rhum
• 2 spoons of brown sugar
• 1 pinch of cinnamon
• 1 clove
• water and red wine as needed
Prepare the short pastry: knead the flour, the butter, the sugar (you can also use half the semolina and half a veil), the eggs and the baking powder. Consider that you will need to form two discs of pasta, so if you use a cake tin with a large diameter you will have to increase the doses, keeping the proportions. When you will get a smooth dough, cover it with plastic wrap and let rest for an hour in the refrigerator.
Meanwhile, cook Madernassa pears in water and red wine, with brown sugar, cinnamon and the clove. The pears should be half-covered by the liquid, so the amount of water and wine should be evaluated on the spot. When they’ll be soft, drain well and crush them with a fork, then add the amaretti biscuits, almonds, cocoa and rum.
Form two dough with the dough: with one line the buttered cake tin and cover with the pears and the remaining liquid, with the other cover the surface.
Make holes with the fork and bake the cake in the oven at 250 degrees for about 20 minutes.