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—- datatemplateentry recipe —- template : etc:tpl_recipe_page source : "O" Magazine (page 124) author : Rori Trovato photo : recipe:pear_upsidedown_cake.jpg description : What I like about this pear cake is that the batter isn't sweet, yet the caramelised fruit topping tips it into the dessert realm. And the steam from the fruit makes it moist and juicy. The cake has many common fall ingredients, but they're combined in offbeat ways.
8 Servings
Inverting a cake can make me feel as if I'm performing a juggling act onstage, in danger of dropping all the balls. Yes, I've blown it in front of my audience, and my guests and I had to settle for an ugly dessert. But once you discover parchment paper (the secret to flipping a heavy iron skillet without flipping out), upside-down cake is a piece of cake. What I like about this pear cake is that the batter isn't sweet, yet the caramelised fruit topping tips it into the dessert realm. And the steam from the fruit makes it moist and juicy. The cake has many common fall ingredients, but they're combined in offbeat ways: Upside-down cake is usually make with canned pineapples; pears most often appear in cobblers or crisps; cranberries tend to show up as Thanksgiving relish. Brown sugar imparts an almost melancholy molasses flavour, while ginger and cinnamon add zip and warmth. It's a dessert that makes you grateful to be indoors, sheltered from the nip in the air.
To make an version with apples and cinnamon, substitute 3 peeled apples for the pears. When sautéing the apples in the skillet, add 1 additional tsp of cinnamon.
Another option is pumpkin and maple syrup. Peel and seed a small pumpkin and cut into ¼-inch-thick slices 3 to 4 inches long. Substitute maple syrup for the brown sugar and sauté the pumpkin meat and ¼ of the seeds 6 to 8 minutes, until fork tender.
2006 recipe dessert
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