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Honey and pear skillet recipe is a stunner with rustic charm

Honey and pear skillet recipe is a stunner with rustic charm

Polenta Honey Cake With Pears

Active time:15 minutes

Total time:45 minutes

Servings:10

Active time:15 minutes

Total time:45 minutes

Servings:10

This cake will give you a huge payout for very little effort. It’s a beauty – golden cake, encrusted with caramelized pear slices, served with rustic charm in the skillet it’s baked in.

It tastes heavenly – tender but textured with cornmeal (polenta), studded with sweet pear pieces and a hint of honey, vanilla and lemon. And it’s better for you than a typical cake, because it’s made with whole grains, healthy oil, and a modest amount of sweetener. All that, and it’s as easy to make as a batch of muffins: whisk the dry and wet ingredients in separate bowls, then stir them together, add the sliced ​​pear, and pour the batter into the oiled skillet. Arrange pear slices on top, sprinkle with sugar and bake. That is it.

Before you make it, one factor that deserves extra attention is to use pears that are perfectly ripe. You want the pears to collapse under pressure as you push down at the stem with your thumb at the neck. I rarely find them on the market like this, so I buy them solid and put them in a paper bag on my counter for a few days to soften.

If the pears have the right tenderness, they can be kept in the refrigerator for a few days. So it’s best to plan a few days ahead before making this to make sure the pears you’re using are at their sweetest and juiciest. That will give you plenty of time to put it on the menu for this weekend, or for the upcoming Jewish New Year, where the joy on the faces of those you share it with will surely multiply the rewards of baking it.

Polenta Honey Cake With Pears

Storage: Cover lightly and refrigerate for up to 3 days.

REMARK: This cake bakes faster when made in a cast iron skillet, so making it in an oven-safe non-stick skillet may take the full 45 minutes.

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  • 1 cup (125 grams) whole-wheat puff pastry flour or white whole-wheat flour
  • 1/2 cup (80 grams) medium yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1/2 cup (120 milliliters) extra virgin olive oil, plus more for brushing the skillet
  • 1/2 cup (170 grams) mild honey, such as clover or orange blossom
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 2 medium firm ripe pears (14 ounces/397 grams total), such as Bosc, Bartlett, or Anjou
  • 2 teaspoons coarse sugar, such as demerara or turbinado

Place a rack in the center of the oven and preheat to 325 degrees. Brush a 10-inch cast iron or other nonstick skillet with oil (see NOTE).

In a medium bowl, whisk together the flour, cornmeal, baking powder and salt.

In another medium bowl, whisk the olive oil, honey and eggs until well incorporated. Whisk in the vanilla and lemon zest, then add the flour mixture three times, stirring to incorporate after each mixture.

Peel, halve and core one of the pears, cut into 1/2-inch pieces and stir into the batter. Transfer the batter to the skillet. Halve, pit and thinly slice the other pear. (You can leave the skin on when the skin is thin and soft, or you can peel the pear before slicing it.) Place the pear slices on top of the batter and sprinkle with the sugar. Depending on the size of the pears, you may have some slices left; enjoy it as a treat for the cook.

Bake for 30 to 45 minutes, checking after 30 minutes (see NOTE), or until the cake is golden brown and a toothpick inserted in the center comes out clean. Let the cake rest in the pan for 10 minutes or until completely cool, then cut into wedges and serve.

Per serving (1 wedge), based on 10

Calories: 263; Total fat: 13 g; Saturated fat: 2 g; Cholesterol: 43 mg; Sodium: 130mg; Carbohydrates: 36g; Dietary fiber: 3 g; sugar: 19 g; Protein: 4 grams

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Ann Maloney; e-mail questions to [email protected].

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