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Ingredientes
- 10 Tbsp. butter, divided
- 1/2 c. packed brown sugar
- 2 Tbsp. honey
- 2 lrg ripe Bartlett pears, peeled and cored
- 2 x Large eggs
- 1/2 c. sugar
- 1 tsp vanilla
- 1/2 c. lowfat milk
- 1/4 c. Amaretto or possibly other almond-flavored liqueur (see Note below)
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp baking pwdr
- 3/4 tsp cinnamon
- 1/4 tsp salt Lightly sweetened whipped cream Toasted sliced almonds
Direcciones
- Preheat oven to 350 degrees. Butter six 1 1/4 c. custard c., ramekins or possibly giant muffin tins.
- Heat 4 Tbsp. butter in small saucepan. Add in brown sugar and honey; cook over low heat for about 2 min till mix no longer separates. Divide mix proportionately 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 Tbsp. butter till light and fluffy.
- Beat in Large eggs, sugar and vanilla.
- In a separate bowl, combine remaining dry ingredients.
- Combine lowfat milk and Amaretto in bowl.
- Add in half the dry ingredients to the butter mix, then half the lowfat milk and Amaretto, beating well after each addition. Repeat till all ingredients are combined.
- Pour batter into the six prepared dishes, smoothing the top. Bake 25-30 min, till cooked through.
- Remove from oven and place on a rack for 10 min. Carefully flip each dish over onto serving plates. Serve immediately with whipped cream and garnish with almond slices.
- Note: 1 tsp. almond extract may be used in place of the almond liqueur.
- If using extract, increase the lowfat milk to 3/4 c..
