GOLDEN PEAR AND BROWN SUGAR RECIPES

Steps:

• "Preheat oven to 350°F. Place 1/4 cup butter in 9-inch cast iron or other oven-proof skillet. Melt butter in skillet over medium heat. Stir in brown sugar. Cook and stir until sugar is melted and bubbly; remove from heat. Set aside; cool. Arrange pear slices in skillet. 2. In small bowl combine flour, baking powder, and salt; set aside. In large bowl beat remaining 1/2 cup butter with mixer on medium to high speed for 30 seconds. Beat in granulated sugar until combined. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. The batter may appear curdled. Spread batter evenly over pears. 3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool on wire rack 5 minutes. Loosen cake by running a sharp knife around the edge of the pan; invert onto a plate. Serve with Poire Williams Cream or Vanilla Bean Ice Cream. Poire Williams Cream: Beat 1 cup whipping cream with electric mixer on medium speed until cream just thickens. Add 1 tablespoon Poire Williams or other pear brandy and 2 teaspoons sugar. Beat on high speed until soft peaks form. "

Steps:

• Preheat oven to 425 degrees.
• Line tart shell with parchment and bake with weights or beans for 10-12 minutes.
• Remove from oven and brush with egg white while stil very hot.
• Lower oven temp to 375 degrees.
• Cut each pear lengthwise in half and remove core.
• Place each pear half, cut side down, on cutting surface.
• Cut crosswise into thin slices.
• Lift each pear half with spatula and arrange on crust, separating and overlapping slices (retain pear shape) to cover surface of crust.
• Mix remaining ingredients; sprinkle over pears.
• Bake 15 to 20 minutes or until crust is golden brown and pears are tender.
• Cool on a rack and serve warm.