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Maple and Pear Upside-Down Cake


For the caramel:

- 25 g (2tbsp) butter

- 2 tbsp maple sugar

- 3 tbsp maple syrup

- a pinch of ground cloves

- 1 tsp of maple liquor (like Sortilège) optional

- one round store-bought puff pastry

- 3 large bosc pears, pealed, cored and sliced in 8 pieces each

Preheat oven to 190°C (374°F)

Melt the butter in a pan, add the maple sugar, the maple syrup and the pinch of ground cloves. Boil until the sugar is well dissolved and it thickens. Add the maple liquor if using. Pour on the bottom of a pie dish.

Place the pear slices nicely on the caramel to form a rosette. Cover with the puff pastry, prick a few holes in it to let steam escape.

Bake for about 30 minutes until the puff pastry is ready. Let rest for 5 minutes before turning over. Let cool and serve with ice cream! :-)

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