6 large and firm Bartlett pears, peeled and cored, cut into quarters
4 tablespoons of lemon juice
350g unsalted butter at room temperature
8 tablespoons of crystallized sugar
3/4 cup of port wine or brandy
2 cups of all-purpose flour
2 tablespoons of grated ginger
2 teaspoons of ground cinnamon
2 pinches of ground cloves
1/2 teaspoon of ground nutmeg
2 pinches of salt
1/2 cup of brown sugar
6 large eggs
1 cup of honey
2 teaspoons of active dry yeast
4 tablespoons of hot water
Fennel leaves, cinnamon sticks, and anise stars for garnish
6 large and firm Bartlett pears, peeled and cored, cut into quarters
4 tablespoons of lemon juice
350g unsalted butter at room temperature
8 tablespoons of crystallized sugar
3/4 cup of port wine or brandy
2 cups of all-purpose flour
2 tablespoons of grated ginger
2 teaspoons of ground cinnamon
2 pinches of ground cloves
1/2 teaspoon of ground nutmeg
2 pinches of salt
1/2 cup of brown sugar
6 large eggs
1 cup of honey
2 teaspoons of active dry yeast
4 tablespoons of hot water
Fennel leaves, cinnamon sticks, and anise stars for garnish
Preheat the oven to 180 °C (moderate)
Grease a square cake pan measuring 23cm with butter
Set aside
In a bowl, combine the pears with lemon juice
In a skillet, melt 4 tablespoons of butter and mix in half of the sugar
Add the pears gradually, cooking for a few minutes until caramelized
Flip them carefully and brown on both sides
Remove with a spatula and set aside
In the same skillet, combine the port wine and remaining sugar
Cook, stirring with a wooden spoon, for 1 minute or until a syrup forms
Spread it evenly over the bottom of the prepared cake pan and arrange the pears in the same direction
Set aside
In a bowl, mix together flour, ginger, cinnamon, cloves, nutmeg, and salt
Set aside
In an electric mixer, cream the remaining butter until creamy
Add the brown sugar and beat for 3 minutes at medium speed
Add the eggs one by one, beating for a few seconds each
Add the honey and mix with a spatula
Add half of the flour mixture and beat at low speed
Add the yeast dissolved in hot water, mixing to combine
Complete with the remaining flour, beating only to incorporate the ingredients
Pour the batter into the prepared cake pan, spreading evenly and taking care not to displace the pears
Bake for 25 minutes
Reduce heat (170 °C) and bake for an additional 15-20 minutes or until a toothpick comes out clean (the cake should be moist and well-cooked)
Remove from the oven and let cool for 1 hour
Invert onto a plate and garnish with fennel leaves, cinnamon sticks, and anise stars
