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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 10 |
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Easy to make and tastes delicious. What else to ask for? Sort of like a Pear Tatin with a cakey crust. Ingredients:
10 tablespoons butter, room temperature |
2/3 cup sugar |
3 tablespoons lemon juice |
3 tablespoons dark rum |
4 -5 semi-ripe pears |
1/2 cup sugar |
1 teaspoon grated lemon, zest of |
1/2 teaspoon cardamom, ground |
1/3 teaspoon salt |
2 eggs |
1 cup all-purpose flour, plus |
2 tablespoons all-purpose flour |
1 teaspoon baking powder |
lightly whipped cream |
Directions:
1. Preheat oven to 400 degrees F (200C).
2. Butter a 10 inch, deep-dish pie plate with 1 1/2 tblsps of butter.
3. Sprinkle bottom with 2/3 cup sugar, lemon juice and 2 tblsps rum.
4. Peel pears, halve lengthwise and core.
5. Cut halves crosswise into 1/4 inch thick slices.
6. Arrange slices, round side down, in concentric circles.
7. Bake until pears are lightly caramelized and very tender, about 1 hour.
8. Cool pears slightly.
9. Reduce oven temperature to 375F (190C).
10. Cream remaining 8 1/2 tblsps butter with 1/2 cup sugar, 1 tblsp rum, lemon zest, cardamom and salt and mix until smooth.
11. Beat in eggs, one at a time.
12. Fold in flour and baking powder.
13. Spoon evenly over pears.
14. Bake 25-30 minutes.
15. Immediately invert cake onto platter.
16. Spread any caramel remaining in pie plate over pears.
17. Serve at room temperature with a dollop of lightly whipped cream.
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