La Recette du Jour

With thanks to Maggie for the recipe, and Sunny for finding it when I'd lost it. I made half-quantity and I haven't tasted it yet, but I'm told it's delicious ...

I adapted this recipe from an articie on low-cholesterol food in BBC Good Food magazine. Despite being virtuously fat-free, it is surprisingly nice. I love pears with ginger, and chocolate and ginger are good too, so it seemed like a no-brainer to add ginger to the recipe. I expect it would be even better with cream poured over it, but then the "low-fat" label would be gone!

It's best eaten warm, but let it stand for 10 minutes after removing from the oven so that the pears aren't scaldingly hot.

The latest lesson of the food photography course I've been following along with is up. As it happens I'd been reading C'est Moi Qui l'ai Fait, and noticed a recipe for cake au citron très citron, version mini. Well, I love lemons, I still had a naked one in the fridge from the limoncello, and they sounded like a good photo opportunity, so off I went.

They are very easy to make and turned out beautifully: light and moist (if not very lemony in my case through a shortage of zest; I had another small lemon but it didn't produce much zest).

Ideas for variations: lemon icing, or maybe a blob of lemon curd in the middle (I didn't have any, or I would have tried this to make up for the lack of zest).

Pascale's pink silicone mould is prettier than mine, but I was still quite pleased with the photos, as I just did them quickly.