Honey Glazed Pear Up Side Down Cake Nytimes Recipes

HONEY-GLAZED PEAR UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
• Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
• Flip pears over to cut-side down 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 butter.
• When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.

MAPLE PEAR UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.
• With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.
• Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.
• Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

HONEY-GLAZED PEAR-UP-SIDE-DOWN CAKE - NYTIMES

Steps:

• 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.

HONEY-GLAZED PEAR UPSIDE-DOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat. 2. 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 cut side to the other, until they begin to turn golden, about 10 minutes. 3. Flip pears over to their curved side and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes. 4. 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 butter. 5. When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.