DESSERT OF THE MONTH

A flavour-packed com­bi­na­tion of honey and spices com­ple­ments the sweet taste of sugar pears in this melt-in-your-mouth dessert.

Style at Home - - Contents - RECIPE & FOOD STYLING CLAIRE STUBBS PHO­TOG­RA­PHY MAYA VISNYEI PROP STYLING ANN MARIE FAVOT

Honey, spices and sugar pears come to­gether to make this de­lec­ta­ble cake

IN­GRE­DI­ENTS SERVES 12

3 small firm sugar pears ½ cup honey 2 tbsp freshly squeezed or­ange juice or wa­ter 1 vanilla bean, split, seeds scraped ¾ cup un­salted but­ter, soft­ened ½ cup brown sugar 3 large eggs 1½ cups all-pur­pose flour 1½ tsp ground gin­ger 1 tsp bak­ing pow­der 1 tsp cin­na­mon ½ tsp ground car­damom (op­tional) ⅓ cup plain 2% Greek yo­gurt Greek yo­gurt or crème fraîche, for serv­ing

DIREC­TIONS

Pre­heat the oven to 350°F. But­ter and flour a 9-inch cake pan. Line the bot­tom with parch­ment paper; set aside.

Halve, core and stem the pears, leav­ing the skin on. Quar­ter the halved pears length­wise, then, leav­ing the slices at­tached at the top, slice each quar­ter into 1/8- inch-thick wedges.

Add the honey, or­ange juice and vanilla bean ( pod and seeds) to a large skil­let set over low heat. Fan out the pears and place in the skil­let. Cook gen­tly, oc­ca­sion­ally spoon­ing the honey mix­ture over­top, un­til the pears are just soft, 8 to 10 min­utes. Care­fully trans­fer the pears to a plate to cool slightly. Dis­card the vanilla pod. In­crease the heat to medium-high. Boil the honey mix­ture un­til re­duced to a syrup, about 1 minute; set aside.

In the bowl of a stand mixer, beat the but­ter and sugar un­til light and fluffy. Scrape down the sides of the bowl and add the eggs, 1 at a time, beat­ing well af­ter each ad­di­tion.

In a sep­a­rate bowl, stir to­gether the flour, gin­ger, bak­ing pow­der, cin­na­mon and car­damom. Add the flour mix­ture to the but­ter mix­ture in 2 ad­di­tions, al­ter­nat­ing with 2 ad­di­tions of the yo­gurt (the bat­ter will be quite thick). Scrape the mix­ture into the pre­pared pan, smooth­ing the top.

Press the pears gen­tly into the bat­ter, fan­ning out the slices in a dec­o­ra­tive pat­tern. Bake un­til golden and a cake tester in­serted in the cen­tre of the cake comes out clean, 45 to 50 min­utes.

Let cool for 15 min­utes, then care­fully re­move the cake from the pan and place on a plate. Brush the top with the re­served syrup and serve with a gen­er­ous dol­lop of yo­gurt or crème fraîche, if de­sired.

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