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Print this Recipe    Caramel Pear

CARAMELIZED PEAR CAKE
Serving Size : 8

6 tablespoons unsalted butter, (3/4 stick)
3/4 cup golden brown sugar, (packed)
2 1/4 pounds Bosc pears, peeled, quartered, cored
1 1/3 cups all purpose flour
2/3 cup sugar
3 tablespoons minced crystallized ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated orange peel
1 cup grated peeled Bosc pears (about 2 medium)

Preheat oven to 350F. Melt butter in heavy 10-inch-diameter ovenproof
skillet over low heat.Remove from heat. Sprinkle with brown sugar.
Arrange quartered pears in flower design atop sugar, cutting some
pieces to fit center if necessary.

Whisk flour, 2/3 cup sugar, crystallized ginger, cinnamon, baking
soda, ground ginger and salt in medium bowl to blend. Whisk eggs,
oil, vanilla and orange peel in large bowl to blend. Mix in grated
pears. Mix dry ingredients into egg mixture.

Carefully pour batter over pears in skillet. Bake cake until tester
inserted into center comes out clean, about 40 minutes. Cool cake
in skillet on rack 20 minutes. Run knife around skillet sides to
loosen.

Place plate on skillet over cake. Invert cake onto plate. Serve
warm.

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