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

Name: Honey-Glazed Pear-Up-Side-Down Cake - Nytimes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F.
2
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.
3
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.
4
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.
5
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.
6
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.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Honey-Glazed Pear-Up-Side-Down Cake - Nytimes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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

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