This recipe is really elegant and will impress all your guests. They’re tasty, pretty and simple to prepare.
Peel pears, leaving stems intact, then remove core from the bottom using a melon-balling tool.
Combine wine, sugar, lemon and cinnamon in a large saucepan. Bring to a boil, stirring until sugar dissolves. Add whole pears; bring to a boil; reduce heat and simmer uncovered until pears are tender, about 30 Minutes. Using a slotted spoon, transfer pears to a dish. Trim the base of each pear so that it is flat and can stand upright. Continue to boil poaching liquid, uncovered, until reduced to a syrup, about 10 Minutes longer. Reserve syrup.
Preheat oven to 375 degrees F. Grease six 8 ounce ramekins with oil.
Pulse almonds with sugar, potato starch and baking powder in a food processor until almonds are finely ground and then transfer to a bowl. Whisk in oil and honey. Stir until mixture starts to clump together. Add egg whites; whisk until well blended.
Divide batter among ramekins (about a slightly rounded 1/2 cup per ramekin), then gently nestle a pear in the center, pressing it very lightly into the batter. (Cakes will rise around pears as they bake.)
Bake until cakes are just firm and pale golden with slightly darker edges, about 25 Minutes.
Transfer ramekins to a rack and cool 10 Minutes. Brush pears with reserved syrup and serve warm.
Ingredients
Directions
Peel pears, leaving stems intact, then remove core from the bottom using a melon-balling tool.
Combine wine, sugar, lemon and cinnamon in a large saucepan. Bring to a boil, stirring until sugar dissolves. Add whole pears; bring to a boil; reduce heat and simmer uncovered until pears are tender, about 30 Minutes. Using a slotted spoon, transfer pears to a dish. Trim the base of each pear so that it is flat and can stand upright. Continue to boil poaching liquid, uncovered, until reduced to a syrup, about 10 Minutes longer. Reserve syrup.
Preheat oven to 375 degrees F. Grease six 8 ounce ramekins with oil.
Pulse almonds with sugar, potato starch and baking powder in a food processor until almonds are finely ground and then transfer to a bowl. Whisk in oil and honey. Stir until mixture starts to clump together. Add egg whites; whisk until well blended.
Divide batter among ramekins (about a slightly rounded 1/2 cup per ramekin), then gently nestle a pear in the center, pressing it very lightly into the batter. (Cakes will rise around pears as they bake.)
Bake until cakes are just firm and pale golden with slightly darker edges, about 25 Minutes.
Transfer ramekins to a rack and cool 10 Minutes. Brush pears with reserved syrup and serve warm.
can i make the cake in advance ?
The cake is at it’s best texture when served fresh. The cake might become a soggier texture if frozen.