Instructions:

Amaretto Pear Upside-Down Cakes

Source: California Pear Advisory Board

Makes 6 servings

10 tablespoons butter, divided
1/2 cup packed brown sugar
2 tablespoons honey
2 large ripe Bartlett pears, peeled and cored
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup Amaretto or other almond-flavored liqueur (see note)
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
Lightly sweetened whipped cream
Toasted sliced almonds

Preheat oven to 350 degrees F. Butter six 11/4-cup custard cups, ramekins or giant muffin tins.

Melt 4 tablespoons butter in small saucepan. Add brown sugar and honey; cook over low heat about 2 minutes until mixture no longer separates. Divide mixture evenly among prepared dishes.

Cut each pear into 12 wedges and place four wedges in the bottom of each dish; set aside.

In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy. Beat in eggs, sugar and vanilla extract.

Combine milk and Amaretto in another bowl.

In a separate bowl, combine remaining dry ingredients.

Add half the dry ingredients to the butter mixture, then half the milk and Amaretto, beating well after each addition. Repeat until all ingredients are combined.

Pour batter into the six prepared dishes, smoothing the top. Bake 25 to 30 minutes, until cooked through.

Remove from oven and place on a rack 10 minutes. Carefully flip each dish onto serving plates. Serve immediately with whipped cream and garnish with almond slices.

NOTE: 1 teaspoon almond extract may be used in place of the almond liqueur. If using extract, increase the milk to 3/4 cup.

Per serving: 595 calories, 8.9 grams protein, 77.4 grams carbohydrates, 27.2 grams total fat, 126.7 milligrams cholesterol, 13.8 grams saturated fat, 3.1 grams dietary fiber, 490 milligrams sodium