Ingredients
Scale
- 2 Anjou Pears
- 1/2 cup water
- 1/4 cup brown sugar
- 1 tsp lemon juice
- 1 stick butter
- 2/3 cup white sugar
- 3 eggs
- 1 vanilla bean
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp sea salt
Instructions
- Pre-heat oven to 350°F
- Heat ½ cup water over medium heat in a skillet or sauce pan
- Whisk in ¼ cup brown sugar until dissolved
- Add 1 tsp lemon juice
- Bring to low boil
- Meanwhile cut pears in half lengthwise, carve out seeds with a small spoon
- Place pears facedown in the skillet
- Cook 15 minutes, checking every few minutes so they do not burn
- While pears cook, grease 4 mini-cocottes (or crocks)
- Fit an electric stand with blade attachment
- Add butter and sugar to bowl, beat on medium speed until fluffy
- Add eggs 1 at a time
- Cut vanilla bean in half lengthwise, using your knife scrap the vanilla caviar out of the bean and add to bowl, mix
- In a small bowl, combine flour, baking powder and sea salt
- Slowly add dry ingredients to mixing bowl, mix until fully combined
- Spoon ¼ of batter into each of the cocottes
- Press ½ pear into each cocotte, pears should be face up
- Place cocottes in oven for 10-12 minutes until cake is cooked through
- Serve warm, or cool to serve later
- Top with whipped cream and cinnamon (optional)