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Upside-down Pear Cakes

Upside-down Pear Cakes

¼ cup canola oil  

1/2 cup packed brown sugar

2 tablespoons honey

2 large ripe Bartlett pears, peeled and cored

6 tablespoons margarine (3/4 of a stick)

1½ cups flour

½ cup sugar

1½ teaspoon baking powder

¾ teaspoon cinnamon

2 eggs

1 teaspoon vanilla extract

1/2 cup apple juice

1/4 cup Amaretto or other flavored liqueur

whipped cream

¼ cup sliced almonds, toasted

               Preheat oven to 350 degrees F. grease and flour six 7-8 ounce ramekins.

Over a  medium flame, heat oil in a small saucepan.  Add brown sugar and honey; cook over low heat for about 5 minutes until mixture no longer separates. Divide mixture evenly between prepared ramekins. Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish; set aside.

In a medium bowl, beat remaining 6 tablespoons margarine until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine all dry ingredients. Combine juice and Amaretto in a bowl. Add half of the dry ingredients to the margarine and sugar mixture, then half of the liquid, beating well after each addition. Repeat until all ingredients are combined. Pour batter into the six prepared dishes, smoothing the top. Bake for 25 to 30 minutes, until cooked through. Remove from oven and cool for 10 minutes. Carefully flip each dish over onto serving plates to remove from dish. Serve immediately with whipped cream and toasted almond slices.

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