Orange Olive Oil Cake with Balsamic Poached Pears

Ingredients:

• ​Balsamic Poached Pears -
• 4 each ripe pears peeled, any variety
• 1 cup Cinnamon Pear Dark Balsamic
• 1/2 cup water
• 1 cup sugar
• 2 bay leaves

Orange Olive Oil Cake -

• 3/4 cups sugar (divided into 1/2C and 1/4C)
• 5 egg yolks
• 1 cup cake flour
• 3/4 cup Blood Orange EVOO
• 4 egg whites
• 1/2 Tsp salt
• 1/2 Tsp Espresso Sea Salt

Directions:
Balsamic Poached Pears - 

• In a small sauce pan, combine all ingredients putting pears in last.
• Bring to a boil, reduce heat to a simmer and cook uncovered turning pears occasionally, about 20-25 mins or until pears can be pierced easily with a tiop of a knife.
• With a slotted spoon, remove pears and rest on a plate.
• Use remaining balsamic to drizzle over dessert.

Orange Olive Oil Cake - 

• Preheat oven to 350F.  Generously grease pan with spray and sprinkle bottom and sides of pan with sugar and sea salt.  Set aside.
• In a stand mixer with whisk attachment, whisk egg whites and salt until foamy.  Gradually add 1/4 C sugar to still peaks.  Set aside.
• With the same mixer bowl, change attachment to whisk and beat together 1/2 C sugar and yolks until thick and pale.  Gradually add cake flour on medium speed.  Add olive oil in a slow steady stream. 
• Fold egg whites in three additions.
• Pour batter onto greased and sugared pan.  Bake for 25 to 30 mins until toothpick inserted comes out clean.  Let cool.
• Slice cake for serving, top with sliced poached pear, drizzle reserved balsamic on top.
• ​

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach