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Ingredients
- For poaching pears:
- 6-8 mini d'Anjou pears, peeled and cored from the bottom
- 1/2 cup granulated sugar
- 3 tbsp. honey
- 2-3 cloves
- 2-3 cardamom pods
- 2 sticks of cinnamon
- 1 tsp. anise seed
- 1/2 lemon
- 4 cups (1 liter) water
- For cake portion:
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rum extract
- 3/4 cup heavy cream
- 1 cup almond flour (or almonds ground fine)
- 1/4 cup all purpose flour
- 1 teaspoon baking powder
Details
Servings 6
Adapted from mytartelette.com
Preparation
Step 1
Pears:
Place the pears, spices, honey, lemon, sugar and water in tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmer for 20-30 minutes or until the pears are just soft. Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.
Cakes:
Preheat the oven to 350.
Slightly butter or spray 6-8 ramekins and place them on a baking sheet. Set aside.
In an electric mixer bowl fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy (about 3 minutes). Add the eggs, one a time and beat well with each addition. Reduce the speed to low and add the vanilla and rum extract. Add heavy cream, almonds, flour and baking powder and beat until incorporated. Fill each ramekin about 1/3 full with the batter and place a poached pear in the center.
Bake for 30-35 minutes.
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