Ingredients:
10 tablespoons butter, room temperature
2/3 cup sugar
3 tablespoons lemon juice
3 tablespoons dark rum
4 -5 semi-ripe pears
1/2 cup sugar
1 teaspoon grated lemons, zest of
1/2 teaspoon cardamom, ground
1/3 teaspoon salt
2 eggs
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 teaspoon baking powder
lightly whipped cream
Directions:
Preheat oven to 400 degrees F (200C).
Butter a 10 inch, deep-dish pie plate with 1 1/2 tblsps of butter.
Sprinkle bottom with 2/3 cup sugar, lemon juice and 2 tblsps rum.
Peel pears, halve lengthwise and core.
Cut halves crosswise into 1/4 inch thick slices.
Arrange slices, round side down, in concentric circles.
Bake until pears are lightly caramelized and very tender, about 1 hour.
Cool pears slightly.
Reduce oven temperature to 375F (190C).
Cream remaining 8 1/2 tblsps butter with 1/2 cup sugar, 1 tblsp rum, lemon zest, cardamom and salt and mix until smooth.
Beat in eggs, one at a time.
Fold in flour and baking powder.
Spoon evenly over pears.
Bake 25-30 minutes.
Immediately invert cake onto platter.
Spread any caramel remaining in pie plate over pears.
Serve at room temperature with a dollop of lightly whipped cream.
Servings: 8-10
Time preparation: 35 min.
Time total: 125 min.