A customer of mine gave me a box of pears from her backyard tree last week (have I ever mentioned how much I love my job?) . I think they are Bartlett’s, but I am not quite sure. I do know that they are very tasty though. I needed to get them used up, so I threw this recipe together this afternoon. The results are definitely worth sharing! The cake to fruit ratio was ideal, and the honey complimented the flavour of the pears perfectly. Pretty enough for company, but easy enough to make any day.
I used my 9 inch cast iron skillet for this cake (mine measures 9 inches across the bottom on the inside) because it goes easily from the burner to the oven. If you don't have a cast iron pan, you could use a cake pan and transfer the honeyed pears into a cake pan and continue with the recipe, although the cooking time would probably be a wee bit longer. The cast iron's heat holding qualities speed up the baking process being as it goes in the oven hot. (in my last cooking class I talked about seasoning cast iron pans, this link gives a great step by step tutorial. Coconut oil is my "seasoning oil" of choice)