Pound Cake with Caramelized Pears

Quatre Quarts aux Poires Caramélisées

Preparation info
  • Yield

    8 to 12

    servings.
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps

By Madeleine Kamman

Published 1989

  • About

All my friends in the Savoie make the best pound cake, probably because of the wonderful cream and butter. Here is the Savoie version of the pound cake batter, poured over the very special pears of the Savoie in their caramel coating.

Ingredients

  • 1 tablespoon butter plus ¾ cup
  • ½ cup sugar plus

Method

Lightly grease a 1-quart fireproof baking dish with 1 tablespoon of butter. Sprinkle with ¼ cup of sugar. Add the Bose pear halves, rounded side down, and sprinkle them with another ¼ cup of sugar. Bake in a preheated 350°F oven until the pears are well caramelized. Remove the pears to a board, cool completely, and slice them crosswise ¼ inch thick. Add 1 cup of water to the caramel in the pan