Honey-Glazed Pear-Up-Side-Down Cake - Nytimes
- Reviews 2
Ready In: 1 hr 30 mins
Serves: 6-8
Ingredients
- 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
Directions
- 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.
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