Since we’re heading into fall, I thought I’d post another pear recipe. This one turned out beautifully. In fact, it may be one of my best skillet concoctions yet. When the weather gets cooler, apples will made a nice substitute for the pears.
2 to 3 pears, cored, peeled and sliced
1 cup packed brown sugar
1 cup butter, divided (melted)
1 teaspoon cinnamon, divided
1/2 cup sugar
1/2 cup molasses
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon garam masala
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup milk
Directions: Preaheat oven to 325. On the stove top, combine 1/2 cup butter, 1/2 teaspoon cinnamon, and brown sugar. Heat until butter is melted and the sugar starts to dissolve.
Pour the sugary syrup into a cast iron skillet.
Then, layer with the pear slices.
In a mixing bowl, combine the remaining ingredients. Pour over top of the pears.
Bake for 30 to 40 minutes, until the edges start to bubble and the crust gets brown.
Allow it to cool for 10 minutes. Then, flip the cake onto a plate and slide back into the cast iron skilled to serve (or you can just leave it on the plate).
Now you can see all the pretty fruit.
Top this with some ice cream or serve with ice cold milk. It has fruit, so it’s perfectly ok to eat for breakfast.
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