3/4 c brown sugar
1-1/2 # Bartlett pears peeled, cored and sliced into 1/2 inch pieces
3 cups walnuts
1 c pure maple syrup
4 tsp vanilla extract
2 Tbl lemon zest
1/2 tsp salt
4 eggs
2 egg whites
In a saucepan over medium heat add:
The coconut oil or DF butter & brown sugar. Cook about 4 minutes.
Pour into a a 9" springform pan that the sides & bottom have been greased. Spread evenly.
Spread the pears on top of this mixture in circles . Should form 2 layers.
In a food processor grind the walnuts into a coarse meal.
Then add maple syrup, vanilla, lemon zest, & salt & blend well.
Then add your 4 eggs just until blended.
Beat egg whites until soft peaks form & fold into the walnut batter just until they are incorporated.
Pour the batter over the pears. Place springform pan on a cookie sheet.
Bake at 375 for 50-60 minutes.
If it seems to be getting too brown cover it lightly with foil.
After it has baked let it cool completely in the springform pan.
Then run a knife around the pans edge and invert the torte on to a serving plate and remove it from the sides of the pan.
