A little indulgence goes a long way in this exquisite cake. Our version has less butter and sugar than usual and, instead, relies on the juices of the pears to create a delicious caramel sauce. Do not be tempted to use Bartlett pears in this recipe, but Bosc will do it in a hurry. The whipped cream without sugar is a perfect counterpoint to the caramelized fruit.
The ingredients
1/4 cup granulated sugar
2 tablespoons water
1 tablespoon honey
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
5 large, firm and ripe green Anjou pears (2 lb. 10 oz.) 17.3 ounces pkg., defrosted flour for general use, for the work surface
1/4 cup of cream
1/4 teaspoon of ground cardamom
How to do it
Step 1
Heat the sugar, water and honey in a nonstick skillet suitable for 10-inch oven at medium-high temperature. Cook until it bubbles, a little thick and begins to darken, 4 to 5 minutes. Add butter and cinnamon. Reduce heat to medium. Add the pears and cook, without stirring, but turning the pan from time to time, until the liquid has reduced and is very thick and syrupy, and the pears are tender, 45 to 50 minutes. (The mixture should bubble vigorously at first, but begin to decrease as the mixture thickens).
Step 2
Preheat the oven to 400 ° F. Roll the puff sheet over a lightly floured surface in an 11-inch square; Place on the pear mixture in the pan and trim the edges. Bake in a preheated oven until the dough is browned, 18 to 22 minutes. Allow to cool completely to room temperature, approximately 2 hours. Invest in a plate.
Step 3
Combine the cream and cardamom with an electric mixer at high speed until soft peaks form, approximately 30 seconds. Serve the slices with a spoonful of whipped cream of cardamom.
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