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1
Preheat oven to 350 degrees.
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2
Butter six 1 1/4 c. custard c., ramekins or possibly giant muffin tins.
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3
Heat 4 Tbsp.
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4
butter in small saucepan.
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5
Add in brown sugar and honey; cook over low heat for about 2 min till mix no longer separates.
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6
Divide mix proportionately among prepared dishes.
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7
Cut each pear into 12 wedges and place four wedges in the bottom of each dish; set aside.
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8
In a medium bowl, beat remaining 6 Tbsp.
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9
butter till light and fluffy.
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10
Beat in Large eggs, sugar and vanilla.
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11
In a separate bowl, combine remaining dry ingredients.
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12
Combine lowfat milk and Amaretto in bowl.
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13
Add in half the dry ingredients to the butter mix, then half the lowfat milk and Amaretto, beating well after each addition.
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14
Repeat till all ingredients are combined.
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15
Pour batter into the six prepared dishes, smoothing the top.
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16
Bake 25-30 min, till cooked through.
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17
Remove from oven and place on a rack for 10 min.
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18
Carefully flip each dish over onto serving plates.
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19
Serve immediately with whipped cream and garnish with almond slices.
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20
Note: 1 tsp.
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21
almond extract may be used in place of the almond liqueur.
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22
If using extract, increase the lowfat milk to 3/4 c..
