- Serves: n/a
- Source: n/a
- Submitted by: Recipe Group Member
- Date: n/a
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10 Tbsp butter, divided
- 1/2 cup packed brown sugar
- 2 Tbsp honey
- 2 large ripe Bartlett pears, peeled and cored
- 2 eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/4 cup Amaretto or other almond-flavored liqueur (see note)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp salt
- Lightly sweetened whipped cream
- Toasted sliced almonds
- Preheat oven to 350° F. Butter six 11/4-cup custard cups, ramekins or giant muffin tins.
- Melt 4 Tbsp butter in small saucepan. Add brown sugar and honey; cook over low heat about 2 minutes until mixture no longer separates. Divide mixture evenly among prepared dishes.
- Cut each pear into 12 wedges and place four wedges in the bottom of each dish; set aside.
- In a medium bowl, beat remaining 6 Tbsp butter until light and fluffy. Beat in eggs, sugar and vanilla extract.
- Combine milk and Amaretto in another bowl.
- In a separate bowl, combine remaining dry ingredients.
- Add half the dry ingredients to the butter mixture, then half the milk and Amaretto, beating well after each addition. Repeat until all ingredients are combined.
- Pour batter into the six prepared dishes, smoothing the top. Bake 25 to 30 minutes, until cooked through.
- Remove from oven and place on a rack 10 minutes. Carefully flip each dish onto serving plates. Serve immediately with whipped cream and garnish with almond slices.
- NOTE: 1 tsp almond extract may be used in place of the almond liqueur. If using extract, increase the milk to 3/4 cup.
Source: California Pear Advisory Board
Submitted by: Recipe Group Member
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