An elegant twist on a classic — pears instead of pineapple — guaranteed to be no leftovers!
- 6 ripe pears, peeled
- 1/2 cup unsalted butter
- 3/4 cup light brown sugar
- 1/2 cup of rum
- 1 2/3 cup flour
- 2 tsp baking powder
- pinch of salt
- pinch of nutmeg
- 2 large eggs
- 1/3 cup butter
- 2/3 cup sugar
- 1 tsp rum
- 2/3 cup milk
Peel the pears and remove core.
Cut into slices one-inch wide.
Melt 1/2 cup butter in a skillet over medium heat.
Add pears and sprinkle with brown sugar.
Cook, stirring occasionally with a wooden spoon until sugar melts and fruit is tender but still firm.
Using a slotted spoon, remove fruit from skillet and drain in a colander.
Continue cooking sugar mixture until it reduces to a thick syrup, about five minutes.
Remove from heat and add 1/2 cup of rum.
Let flame of wine die out.
Arrange a single layer of pear slices in a flower pattern in an 8-inch pan.
Add enough sugar syrup to just cover the pears. Set aside to cool.
Heat oven to 350 degrees.
Sift together flour, baking powder, salt and nutmeg.
Beat together the eggs and butter.
Add sugar, rum and milk. Beat well.
Add the flour mixture and mix until smooth.
Spread the batter over the pears in the pan.
Bake until golden and toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.
Cool on a wire rack for 30 minutes.
Invert onto a cake plate and remove pan.
Serve with whipping cream or vanilla ice cream.
Apricots are equally delicious used in this dessert.