This recipe is one dessert that is always on rotation, using whatever fruit is in season. During the winter months, we love the warm and comforting flavor of baked pears, combining the natural sweetness of ripe fruit with rich, caramelized notes. As they bake, their flesh softens into a silky, almost buttery texture, while their sugars intensify, creating a honeyed, slightly spiced depth. And bonus, it's gluten free.
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PREPARATION: Preheat oven to 375 degrees F
In a small saucepan, melt the butter over medium low heat. Remove from the heat and brush 1 9-inch removable bottom tart pan with melted butter. Put the butter back on the heat and continue melting just until you see brown specks appear, it will start to foam, then it turns very quickly. Remove from heat to cool.
In a food processor, add the eggs, sugar, honey, lemon cream, vanilla and cooled butter. Process for 2-3 minutes, until the mixture is light and foamy. Add the almond flour and baking powder and process just until blended.
Pour the mixture into the prepared baking dish. Top with the sliced pears, then sprinkle with 1 Tablespoon of the sugar. Place pan on a parchment lined baking sheet and bake until golden brown and the center comes clean, about 30-25 minutes. Drizzle with the remaining 2 Tablespoons of honey.
Dust with confectioners sugar and serve with whipped Lemon cream:
3 Tablespoons Bella Cucina Meyer Lemon Spread or Preserved Lemon Cream plus 1 cup whipped cream
