Small Pear Upside-Down Cakes with Spiced Caramel | RICARDO
Indulge in these individual upside-down cakes, combining juicy pears and rich spiced caramel for the perfect cold weather dessert.
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Cooking tools:
- Hand mixer
- Ramekin
- Fine-mesh sieve
- Microwave
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Pot
- Stove
- Oven
- Mixing bowl
- Glass
- Spatula
- Measuring cup
- Measuring spoon
- Toothpick
- Plate
Ingredients
- 1/4 cup (35 g) raisins
- 2 tbsp (30 ml) Triple Sec or other orange liqueur (see note)
- 1 1/2 cups (315 g) brown sugar
- 2 tbsp (30 ml) water
- 1 cup (250 ml) 35% cream
- 1/2 cup (115 g) unsalted butter
- 1 tsp (5 ml) vanilla
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 star anise
- 1 orange, zest finely grated
- 1 lemon, zest finely grated
- 4 ripe Bartlett pears, peeled and cut into rounds 1/2 inch (1 cm) thick
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/4 cup (25 g) roasted pecans, chopped
- 1 tsp baking soda
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (160 g) brown sugar
- 2 eggs
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