The moist cake is simply a single honey-infused layer; its made luscious with a warm topping of pears in a honey syrup.
- Yield: Makes about 2 cups
Photography: Charlies Schiller
Source: Martha Stewart Living, September 2004
- 1 tablespoon unsalted butter
- 1/4 cup sugar
- 1 3/4 pounds red Anjou pears, cut into 1/2-inch-thick wedges (or 1/4-inch-thick wedges if pears are firm)
- 1/4 cup best-quality honey
Heat butter in a large skillet over medium heat. Add sugar; cook, stirring, until almost dissolved, 1 to 2 minutes. Add pears; cook, stirring occasionally, until soft and just golden, 12 to 20 minutes. Pour in honey; cook, stirring, until pears are coated and very soft, 3 to 5 minutes.