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Makes 6 cakes.

10 tbsp  butter, divided
1/2 cup  packed brown sugar 
2 tbsp honey 
2  large ripe Bartlett pears, peeled and cored
1 1/2 cup  flour
1/2 cup  sugar
1 1/2 tsp  baking powder
3/4 tsp  cinnamon 
1/4  salt
2  eggs 
1 tsp  vanilla
1/2 cup milk
1/4 cup  Amaretto or other almond-flavored liqueur
  Lightly sweetened whipped cream 
  toasted sliced almonds
Preheat oven to 350° degrees. Butter six 1-¼ cup custard cups, ramekins, or giant muffin tins.

Melt 4 tablespoons butter in a small saucepan. Add brown sugar and honey; cook over low heat for about 2 minutes until mixture no longer separates.

Divide mixture evenly between prepared dishes.

Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish; set aside.

In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy.
Beat in eggs and vanilla.

In a separate bowl, combine all dry ingredients.

Combine milk and Amaretto in a bowl. Add half of the dry ingredients to the butter and sugar mixture, then half of the liquid, beating well after each addition.
Repeat until all ingredients are combined.

Pour batter into the six prepared dishes, smoothing the top.

Bake for 25 to 30 minutes, until cooked through. Remove from oven and place on a rack for 10 minutes.
Carefully flip each dish over onto serving plates to remove from dish.
Serve immediately with lightly sweetened cream and toasted almond slices.

Nutrients per serving (one cake): 616 Calories, 8g Protein, 28g Fat, 82g Carbohydrates, 3g Fiber, 136mg Cholesterol, 264mg Sodium

California Pear Growers


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