Sort of a “quick pie without the crust,” this cake has become one of my all-time favorite, most-often-made recipes. It originally came from Karolyn Nelke in New York.
Ingredients
12tablespoons (1½sticks) unsalted butter
3 firm-ripe pears, such as Bosc, peeled, quartered, cored, and sliced<
Preheat the oven to 350°F. Generously butter a 9½- or 10-inch pie plate.
To make browned butter: Melt the butter in a small saucepan over medium heat; continue cooking until lightly golden, about 7 minutes. Watch carefully to avoid burning. Pour