Amaretto and Bartlett Pears Upside- Down Cake

This is a wonderful dessert to serve after a special dinner. The Amaretto and pears are a lovely combination. DH loved this so much he had 2 servings. I didn't have 6 custard cups so I used a small glass cake pan. I found this recipe in our local newspaper but it did not list the chef who created it.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 10  tablespoons butter, divided
• 1⁄2 cup  packed brown sugar
• 2  tablespoons honey
• 2  large  ripe bartlett pears, peeled and cored
• 1 1⁄2 cups flour
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 salt
• 2  eggs
• 1⁄2 cup milk
• 1⁄4 Amaretto or 1⁄4  other almond flavored liqueur
•  lightly sweetened whipped cream
•  toasted sliced almonds

Directions

1. Preheat oven to 350 degrees Butter six 1 1/4 cup ramekins, custard cups or giant muffin tins.
2. Melt 4 tbsp butter in a small saucepan Add brown sugar and honey Cook over low heat for about 2 minutes until mixture no longer separates Divide mixture evenly between prepared dishes.
3. Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish: set aside In medium bowl, beat remaining 6 tbsp butter until light and fluffy.
4. Beat in eggs and vanilla In a separate bowl, combine all dry ingredients.
5. Combine milk and amaretto in a bowl.
6. Add half the dry ingredients to the butter and sugar mixture, then half the liquid, beating well after each addition.
7. Repeat until all ingredients are combined.
8. Pour batter into the 6 prepared dishes, smoothing the top.
9. Bake 25 to 30 minutes, until cooked through.
10. Remove from oven and place on rack for 10 minutes.
11. Carefully flip each dish over onto serving plates to remove from dish Serve immediately with lightly sweetened cream and toasted almond slices.