Spiced Caramelized Pear Skillet Cake
In soc.motss, in
Scott Safier wrote:
- 1.25 C sugar
- 0.33 C water
- 3 medium Bartlett pears (about 1 lb)
- Juice of 1 lemon (fresh, not the bottled crap)
- 1 C flour
- 2 t baking powder
- 0.25 t salt
- 0.25 t ground ginger
- 0.25 t ground nutmeg
- 0.25 t ground cinnamon
- 2 large egg yolks
- 2 T butter, melted and cooled
- 0.25 C milk
- 0.5 t PURE vanilla extract
- Preheat oven to 350 degrees F (448.16K). Liberally coat
the inside of a 10-inch cast-iron skillet with nonstick
- Place .75 C of the sugar and the water in a 1.5-2 Quart
saucepan and stir until well blended. Set over medium heat
and bring to a boil without stirring. Reduce the heat to
low and simmer, without stirring, until the syrup turns just
caramel (10-15 min). Working quickly, remove the saucepan
from the heat and immediately poor the caramelized syrup into
the prepared skillet. Coat the bottom and sides of skillet
and place skillet on baking sheet.
- Peel the pears and cut into .5 in cubes. As you cut the
pears, gently toss them with the lemon juice in a small bowl
until well blended and well coated. Reserve.
- Sift together the flour, baking powder, salt and spices in
a medium bowl. Reserve.
- Place the egg yolks and .5 C sugar in a bowl. Beat until
disolved (2 minutes with electric mixer). Beat in butter,
milk and vanilla until well blended. Add the dry ingredients
and mix well.
- Strain the pears and gently stir into batter. What you
want to do here is coat the pears with the batter without
breaking the pears. There isn't a whole hell of a lot of
batter, and there are a lot of pear pieces so be patient and
- Ladle the batter over the caramelized skillet and smooth
the surface. Bake for 25-35 minutes, until a toothpick
inserted 1 inch from the center comes out almost clean (a
few moist crumbs clinging to it).
Serve with fresh homemade vanilla ice cream.
Adapted from Cooking in Cast Iron.
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