- Yellow Cake Mix
- 3 eggs
- 1 - 15 oz can pears in lite syrup
- 1/2 cup DAH D'Anjou Pear White Balsamic Vinegar, divided
- 1/2 cup Ghirardelli White Chocolate Chips
Place any mold onto medium perforated bake sheet and set aside. (Bavarian Mold shown) Preheat oven to 375 degrees, Pour cake mix into mixing bowl. Add eggs. Drain pears into separate bowl. Add 2/3 cup pear juice to cake mix. Add ¼ cup D’Anjou Pear White Balsamic Vinegar. Mix with whisk. Add pears and mix with hand mixer just until pears break up. Pour into sunshine mold and bake for 45 minutes or until toothpick inserted in center comes out clean.GlazePour pear balsamic into petite saucepan and bring to boil. Remove from heat & sprinkle white chocolate chips into balsamic vinegar. Swirl balsamic over chips & let set for 3 - 4 minutes. Stir together. If chips don’t completely dissolve, place back on burner on low heat, and stir till dissolved. Drizzle over cake. Decorate center of cake with edible flowers such as nasturtium & allysum.
Part of our Country Garden Menu; also includes Herbed Red Potatoes and Fresh Chicken Alfredo.