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1 |
Preheat the
oven to 400°F.
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2 |
Peel, quarter and core the pears.
Toss with some of the sugar in a bowl.
Melt the butter in a 10 1/2-inch heavy, ovenproof omelet
pan.
Add the remaining sugar.
When it changes color, arrange the pears in the pan.
Continue cooking, uncovered, for 20 minutes, or until the
fruit has completely caramelized.
Leave the fruit to cool in the pan.
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3 |
Meanwhile, on a lightly floured surface, roll out the
pastry to a round that is slightly larger than the
diameter of the pan.
Lay the pastry on top of the pears and then carefully tuck
it in around the edge.
Bake for 15 minutes.
Lower the oven temperature to 350°F.
Bake for a further 15 minutes, or until the pastry is
golden.
6 Let the pie cool in the pan for a few minutes.
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4 |
To un-mold, run a knife around the pan’s edge.
Using oven gloves, invert a plate over the pan and quickly
turn the two over together.
If any pears stick to the pan, remove them gently with a
spatula and replace them on the pie.
Serve the pie warm.
Serve with whipped cream, ice cream |
Variations
To make caramelized upside-down apple pie, replace the
pears with eight or nine firm, full-flavored eating apples
—Cox’s Orange Pippins would be a good choice. You will
need more apples than pears, as they shrink during
cooking. Nectarines or peaches also work well, as do
rhubarb. Rhubarb is tart, so you may need to add more
sugar. |
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