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Spicy Pear Tarte Tatin

This homey, rustic dessert is so easy to make, but looks so beautiful it will make any meal more special. I like to make it in the fall when pears are at their crisp best.

6 pears, halved, cored and thinly sliced
1 lemon, juiced and peel-grated
1 pinch sea salt
1/4 cup avocado oil
2/3 cup brown rice syrup
1 pinch ground cinnamon
1 pinch powdered ginger
3 tablespoons raisins

2 cups whole wheat pastry flour
2 teaspoons baking powder
1 pinch sea salt
1/4 cup avocado oil
1/2 cup brown rice syrup
2/3 cup unsweetened almond or soymilk 

To make the filling, toss the pears in the lemon juice and salt and allow to stand for five minutes. In a deep 10-inch cast iron skillet, combine the oil, rice syrup, spices, and lemon zest. Cook over medium low heat until syrup fans about two minutes. Drain pear slices and arranged in the skillet. Top pears with the raisins and cook over low heat until dark and caramelized. Remove from the heat, and arrange the slices into decorative pattern on the skillet surface.

Preheat the oven to 325 degrees. Combine the flour, baking powder, and salt in a mixing bowl. Whisk briskly. Stir in the oil and rice syrup. Slowly mix in milk to create a smooth batter. Spoon the batter carefully over the arranged pears to evenly cover. 

Bake 35 to 40 minutes, or until the center of the cake springs back to the touch or toothpick comes out clean. Immediately run a sharp knife around the rim of the skillet to loosen the cake and invert it onto a plate. Carefully remove any fruit that is left in the skillet and replace it on the surface of the cake. 

Makes 8-10 servings


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