HONEY-GLAZED PEAR-UP-SIDE-DOWN CAKE - NYTIMES

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Honey-Glazed Pear-Up-Side-Down Cake - Nytimes image

Make and share this Honey-Glazed Pear-Up-Side-Down Cake - Nytimes recipe from Food.com.

Provided by Nolita_Food

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1/4 cup honey (chestnut or other intense kind)
3 large bosc pears, peeled, quartered lengthwise and cored
3 sprigs fresh thyme (optional)
1 cup sugar
1 lemon, zest of, finely grated
2 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup unsalted butter, plus
1 tablespoon unsalted butter, melted and cooled
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°F.
  • In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to caramelize and darken in colour, do not let honey burn; if it starts to smell burned, turn off heat.
  • Arrange pears, close together and cut-side down, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one side to the other until they turn golden, about 10 minutes.
  • Flip pears over their curved side and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
  • Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla, fold in flour and salt, stir in 1/2 cup of butter.
  • When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with the remaining 1 tbsp of butter. Pour batter over pears, spread almonds over batter and bake for about 25-30 minutes until done. Let cake cool for 30 minutes in the skillet before running an offset spatula or a thin sparing knife along edge of pan to loosen cake. Carefully invert cake into a platter. Serve warm or cooled.

Nutrition Facts : Calories 513.9, Fat 21.2, SaturatedFat 11.6, Cholesterol 116.3, Sodium 124.8, Carbohydrate 78.2, Fiber 4.3, Sugar 55.8, Protein 5.7

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