When I’m not eating a piece of fruit out of hand, I like to use pears for this upside-down cake. I make this cake ... Carefully layer the pear slices over the caramel, overlapping slightly ...

But this is what we would call a “low-effort, high-reward” cake. It doesn’t take much ... Remove from the heat. Arrange the pear slices in an even layer on top. 2. In a small bowl, whisk ...

Coat the pear slices in the lemon juice and lay them on the base of the lined cake tin. Mix the flour ... As well as creating a more streamlined design for recipe content, we’ve added lots ...

Transfer the pear mixture to the pie crust and sprinkle with the streusel topping. Place the pie on a baking sheet and bake until the topping is golden brown and the crust is deeply golden brown ...

Stir the cooled pears into the remaining cream. To assemble, brush one cake generously with pear syrup, pile the filling on top as evenly as possible and place the other cake on top. Tidy up the ...

soggy cake Place the cake tin on the bottom shelf of the oven at 160 degrees for 40-45 min or until a skewer comes out clean Into a pan on low heat add 100g of brown sugar, 100ml of water ...

This recipe comes from The All New Ball Book of Canning and Preserving. It should yield about 3 Quart Jars of Apple Pear Cranberry Pie Filling. I typically use one Quart jar per pie or crumble.

This cake is the perfect ... I created the recipe for the engagement do of two close friends, based off each of their favourite flavours: one being pear, and the other being salted caramel.