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Yield: Serves 8
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RECIPE INGREDIENTS
| 1 cinnamon stick |
| 1/2 cup sugar |
| 1 tablespoon fresh lemon juice |
| 2 cups water |
| 3 pears |
| 8 tablespoons unsalted butter |
| 1 cup packed brown sugar |
| 1 cup all-purpose flour |
| 1/2 teaspoon baking soda |
| 1 teaspoon ground cinnamon |
| 1/4 teaspoon grated nutmeg |
| 1 egg, beaten |
| 1/2 cup light corn syrup or golden syrup |
| 4 tablespoons unsalted butter, melted |
| creme fraiche, for serving |
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DIRECTIONS
Preheat oven to 350 degrees F.
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Grease a 10-inch cake pan.
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Place the cinnamon stick, sugar, lemon juice and water in a large saucepan and stir over low heat to dissolve the sugar. Bring to a boil. Meanwhile, peel, core, and halve the pears. Add them to the saucepan and poach for 5 minutes. Remove the pears from the syrup and allow to cool.
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Place the butter and brown sugar in a saucepan and bring to a boil, stirring until combined. Pour the mixture into the prepared pan. Arrange the pears, cut-sides up, on top.
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Sift the flour, baking soda, cinnamon and nutmeg into a large bowl.
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Combine the egg, light corn or golden syrup and butter, whisking well, and stir into the dry ingredients. Beat the mixture well with an electric mixer. Pour over the pears.
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Bake for 1 hour, until a skewer inserted in the middle comes out barely moist.
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Allow to stand on a wire rack for at least 30 minutes. Turn out onto a serving platter. Serve warm, with creme fraiche.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 8
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| Calories: | 453 |
Fat. Total: | 18g |
Carbohydrates, Total: | 74g |
| Cholesterol: | 73mg |
Sodium: | 124mg |
Protein: | 3g |
| Fiber: | 3g |
% Cal. from Fat: | 36% |
Fat, Saturated: | 0g |
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