Preparation:
30 minutes

Cooking time:
1 hour 20 minutes

Number of servings:
8 servings

A classic French recipe for rustic caramelized pear pie, traditionally cooked in a cast iron skillet and then flipped to serve. A distinctive feature of upside-down pies is the base of the pie itself, which is fruit in caramel glaze (apples, pears, quince, etc.), and not the dough. A fragrant pie with a crispy crust and juicy caramel pear filling will be an excellent reason for drinking tea.

Ingredients

Upside down cake with caramel Instructions click on the photo,
to increase

1 To make the dough, sift the flour into a large bowl and mix it with the sugar and salt. Cut the butter into small cubes and add to the flour. By hand, thoroughly rub the butter into the flour until you get small peas of butter. Add sour cream and stir into flour mixture until smooth. Form a small ball from the resulting mass, wrap it in cling film and put it in the refrigerator for an hour. Start preparing the caramel-glazed pears.

2 Peel the pears. Cut each pear lengthwise into two halves, remove the seeds and set aside one pear half for the center of the pie. Cut the remaining halves into longitudinal slices 1.5 cm thick.

3 Melt the butter in a cast iron skillet over medium heat until the butter evenly coats the bottom of the pan. Add sugar and remove the pan from the heat. Place the reserved pear half, cut side up, in the center of the pan. Place the remaining pear slices tightly from the center to the edges of the frying pan in the form of flower petals so that the core of the flower becomes half of the pear (place the pear slices with the narrow side towards the center of the frying pan in a circle).

4 Return the pan to moderate heat and cook the pears, without stirring or disturbing them, until the butter and sugar mixture has darkened to a caramel color, 20 to 30 minutes. Remove the pan from the heat and sprinkle the pears with nutmeg and grated candied ginger.

5 Preheat the oven to 190 C. Roll out the dough into a circle slightly larger than the diameter of the pan. Place the rolled out dough over the pears and carefully tuck the edges of the dough under the pears around the entire perimeter of the pan. You can do this with a fork if the pan is not yet cool. Place the pan in the oven, reduce the baking temperature to 180 C and bake the pie until golden brown for 30-40 minutes. Remove the pan from the oven.

6 Place the pie plate on the pan as a lid. Use oven mitts or oven mitts and an apron to avoid getting burned by the hot caramel coating. Press the edges of the pie plate firmly into the pan and turn your pie over as quickly as possible. Some of the caramel glaze may spill, don't worry. Using a fork, press the pear pieces around the pie filling to create a nice design. Cool the pie to room temperature and serve with a scoop of ice cream or whipped cream. Bon appetit!

The recipe is designed for a frying pan with a diameter of 22 cm.

Pear pie

1 kg of fragrant pears
- 300 g butter
- 1 cup of sugar
- 2 lemons
- 4 eggs
- 130 g polenta (corn flour)
- 50 g honey
- 40 g flour
- 1 teaspoon baking powder

Preheat the oven to 180°C.

1. Grate the lemon zest on a fine grater and squeeze the juice out of half a lemon.
2. Wash the pears, remove the core and seeds and cut into large cubes.
3. Sprinkle the sliced ​​pears with lemon juice to prevent them from browning.
4. Melt 80 g of butter in a large frying pan, add honey and, stirring, bring to caramel state.
5. Add pears to the honey, mix well and simmer for several minutes over low heat.
6. Beat the remaining butter with sugar.
7. Without ceasing to beat, add eggs one at a time.
8. Continuing to beat, add polenta, flour and baking powder.
9. When the dough becomes homogeneous, add pears, zest and mix.
10. Line a heavy tin with baking paper and grease it with butter.
11. Place the dough in the mold and bake in a preheated oven for a little over an hour. Check if the cake is ready by piercing it with a wooden stick or a match - it should remain dry.

For dessert we will bake a pear pie. The presence of corn flour in the dough is not accidental. It gives great looseness and even airiness, and when baked it produces a wonderful crispy crust.

Pear pie

Number of servings: 5-6

Ingredients:

Preparation:

Step 1

Preheat the oven to 180°C.

Step 2

Grate the lemon zest on a fine grater and squeeze the juice out of half a lemon.

Step 3

Wash the pears, remove the core and cut into large cubes.

Step 4

Sprinkle the sliced ​​pears with lemon juice to prevent them from browning.

Step 5

Melt 80 g of butter in a large frying pan, add honey and, stirring, cook the caramel.

Step 6

Place the pears in it, stir and simmer for several minutes over low heat. Beat the remaining butter with sugar. Without ceasing to beat, add eggs one at a time.

Step 7

Continuing to beat, add polenta, flour and baking powder.

Step 8

When the dough becomes homogeneous, add pears, zest and mix.

Step 9

Line a heavy tin with baking paper and grease it with butter. Place the dough in the pan and bake in a preheated oven for a little over an hour.

Step 10

Check if the cake is ready by piercing it with a wooden stick or a match; it should remain dry.

Bon appetit!

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Ingredients

• For the test:
• Eggs - 3 pcs.
• Kefir - 1 glass.
• Flour - 2 cups.
• Salt - 1 tsp.
• Baking powder - 2 tsp.
• For filling:
• Canned champignons - 300 g.
• Cheese - 300 g.
• Rice - 0.5 cups.
• Minced meat - 300 g.
• Onion - 1 pc.
• Frozen green beans - 300 gr.

Cooking method

• Step 1 Dough: eggs, kefir, salt - mix everything. Add flour with baking powder, mix again.
• Step 2 Boil the rice. Defrost the beans.
• Step 3 Fry the minced meat together with chopped onion.
• Step 4 Grate the cheese on a coarse grater.
• Step 5 Be sure to line the pan with baking paper so that the cheese remains on the pie.
• Step 6 Lay in layers: champignons, cheese, rice, minced meat, beans.
• Step 7 Pour the dough on top and into the oven for 40 minutes. at t 180 degrees.
• Step 8 When baked, remove from the oven and leave to stand for 20 minutes, cool slightly, and then turn over onto a plate.

Bon appetit!...

Ingredients

• For the test:
• Butter - 120 g.
• Brown sugar - 50 g
• Flour - 150 g.
• Ground ginger - 1 tsp.
• Ground cloves - 0.25 tsp.
• Ground nutmeg - 0.25 tsp.
• Eggs - 3 pcs.
• Honey - 80 g.
• Fresh grated ginger - 1 tbsp.
• Soda - 1 tsp.
• Filling (top-bottom):
• Pears - 5-6 pcs.
• Butter - 2 tbsp.
• Sugar - 2 tbsp.
• Lemon juice - 2 tbsp.
• Cognac or brandy - 6 tbsp.

Cooking method

• Step 1 Peel the pears, remove the core. Cut into slices and sprinkle with lemon juice.
• Step 2 Melt 2 tbsp in a frying pan. butter with 1 tbsp. Sahara. Place the pears in the pan and fry on both sides until golden brown.
• Step 3 Transfer to a plate. Add cognac and remaining 1 tbsp to the pan. Sahara. Bring to a boil and cook until the mixture has the consistency of syrup.
• Step 4 Pour the syrup into the bottom of a greased mold with a diameter of 24-26 cm. Place the pears on top in one layer.
• Step 5 Now prepare the dough. Cream the butter and sugar and add the eggs one at a time, continuing to beat. Add honey and fresh ginger, mix thoroughly. Gradually add flour sifted with soda and spices, knead into a thick dough.
• Step 6 Pour it into the mold on top of the pears. Place in an oven preheated to 180 degrees and bake for about 40 minutes (check for doneness with a match - it should come out dry).
• Step 7 Turn the cake out onto a plate and let it cool completely.

Bon appetit!

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