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ALL RECIPES

Caramelized Pear and Almond Upside-Down Cake

  • Pair with Port
Primary Ingredients

4 tablespoons granulated sugar

1/3 cup almond paste, packed

2 eggs, room temperature

6 tablespoons butter, room temperature

¾ cup all-purpose flour

½ teaspoon baking powder

1 teaspoon vanilla extract

Primary Technique
  1. Place the sugar and almond paste in a mixer with the paddle attachment and mix for two minutes.
  2. Add the butter in increments, and cream for another two minutes or until the mix is light in color and smooth.
  3. Add the eggs one at a time but be sure to scrape down the sides of the bowl between egg additions. Add the vanilla and combine.
  4. Sift the flour and baking powder together, and add to the mixer, mixing until just combined.
  5. Place the batter in a piping bag.
pear cake
Pears Ingredients

3 Bosc Pears

¾ cup granulated sugar

3 tablespoons water

1 tablespoon lemon juice

2 teaspoons vanilla extract

Pinch of salt

Pears Technique
  1. Peel, core, and dice the pears into ½ inch pieces.
  2. Place the ¾ cup sugar, 3 tablespoons of water, and 1 tablespoon of lemon juice into a 9-inch sauté pan.
  3. Cook the sugar mixture over high heat swirling and shaking the pan slightly so the sugar caramelizes evenly until it is a light honey color.
  4. Carefully add the pears to the caramelized sugar in a single layer and cook over medium heat for five minutes. Be careful not to shake or disturb too much.
  5. Remove from the heat, sprinkle with vanilla and salt, and let cool in the pan for at least 15 minutes.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
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