HONEY-GLAZED PEAR UPSIDE-DOWN CAKE
This delightful cake emerges from the oven as golden as a pear tarte Tatin, but with a moist, cake-y layer that sops up all of the luscious pear drippings. Let the oohs and aahs begin.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.
- Arrange pears, close together and cut-side up, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.
- Flip pears over to cut-side down and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.
- Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.
- When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 95 milligrams, Sugar 45 grams, TransFat 1 gram
HONEY CREAM PEAR CUPCAKES
Relish these cupcakes packed with the flavors of honey and pear that's made using Betty Crocker™ Super Moist™ French vanilla cake mix - an elegant dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray. Make cake mix as directed on box, using water, oil and eggs. Stir in gingerroot. Divide batter evenly among muffin cups. Bake as directed for cupcakes. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat. Cook pears in butter 10 minutes, stirring frequently, until tender. Stir in pear preserves. Cook 1 minute longer. Transfer to medium bowl; cool completely.
- In chilled medium bowl, beat crème fraîche, whipping cream and honey with electric mixer on high speed until stiff peaks form. To assemble cupcakes, cut each cupcake in half horizontally. Spoon 1 heaping tablespoon pear mixture onto bottom half of each cupcake; cover with cupcake tops. Spoon about 2 tablespoons honey cream mixture onto each cupcake. Garnish with crystallized ginger. Store in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg
HONEY GLAZED PEAR CUPCAKES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a great seasonal recipe. The pears and honey balance nicely together and give this cupcake a nice natural sweetness. The almonds add a bit of nuttiness and crunch. This is a light, fluffy and tender cupcake that leaves a happy feeling in your mouth.
Provided by lilmichelles
Categories Dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Note: To roast nuts, spread almonds evenly on baking sheet lined with Reynolds Wrap Foil and bake for 10 minutes at 350 degrees F. Transfer almonds to medium bowl and let cool. Once cool, chop almonds finely in food processor ; set aside.
- While oven is preheating, peel and core the pears. Using a box grated, shred 3 of the pears into a medium bowl; set aside.
- Place the remaining pear (cubed) into a pot of water; boil until fork tender. Once pear is soft (falls off fork when tested; approximately 15-20 minutes), drain and mash with a fork; set aside.
- Combine first 4 ingredients in a medium bowl; set aside.
- In a large mixing bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla until evenly combined; add in dry mixture. Continue to mix on medium speed until evenly combined, scraping down sides of bowl as necessary.
- Mix in mashed pear, followed by shredded pear until just combined. Stir in almonds.
- Pour approximately ¼ cup batter into each muffin cup, lined with Reynolds Wrap Foil. Place muffin pan on middle rack in oven and bake for approximately 20 minutes, or until toothpick inserted in center comes out clean.
- Transfer cupcakes to cooling rack.
- While cupcakes are still warm, poke several holes into center of each cupcake using a toothpick. Brush on Honey Glaze. To make the glaze, mix together the honey and hot water in a small bowl.
- Once cupcakes have cooled completely, frost with cream cheese frosting. To make the frosting, beat together cream cheese and butter. Mix in vanilla extract. Gradually add in confectioner's sugar and beat until smooth and fluffy.
Nutrition Facts : Calories 306.9, Fat 14.7, SaturatedFat 7.6, Cholesterol 54.9, Sodium 219, Carbohydrate 42, Fiber 1.6, Sugar 31.2, Protein 3.5
HONEY GLAZED CARROTS AND PEARS
My wife and I put together this recipe for an office Christmas party, and it got rave reviews. This side dish is easy to prepare and has a great taste.
Provided by Walter Jenny Jr.
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears.
- Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes.
- Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 22.6 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.6 g, Protein 1.4 g, SaturatedFat 9.8 g, Sodium 188.7 mg, Sugar 14.6 g
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