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Honey-Glazed Pear Upside-Down Cake

kept bydani00
recipe byThe New York Times
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Ingredients: 

1/4 cup chestnut or other intense honey
4 small or 3 large Bosc pears, peeled, quartered lengthwise and cored
1 cup sugar
Finely grated zest of 1 lemon
2 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, melted and cooled
1/4 cup sliced almonds


 

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