Pound Cake with Caramelized Pears

Name: Pound Cake with Caramelized Pears (Quatre Quarts aux Poires Caramélisées)
Yield: Yield 8 to 12 servings.
Cuisine: French
Ingredients: ⅓ cup potato or corn starch; ½ cup sugar plus ¾ cup; 1 tablespoon butter plus ¾ cup; 3 eggs, separated; 3 Bose pears, peeled, halved, and cored; ⅓ cup heavy cream; Large pinch of salt; 1½ cups sifted all-purpose flour; 2 tablespoons marc

Quatre Quarts aux Poires Caramélisées

Preparation info

Yield
8 to 12
servings.

Difficulty
Easy

Appears in

Savoie

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

Europe
France
Dessert
Vegetarian
Mediterranean
Savoie

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