This glistening topping of red Anjou pears and honey lends color and flavor to our Honey Cake.

Martha Stewart Living, September 2004


Charlies Schiller

Recipe Summary

Makes about 2 cups


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (1)

24 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 0
Rating: Unrated
I liked this better than the spice cake (from scratch) they were originally paired with. It's a more nutritious way to top a cake than icing and pairs very well with spice cake from a box mix. I suspect it would adapt well to a slow cooker which would minimize the need to check it constantly. The Anjou pears are important because otherwise the pears will break down into something more akin to chunky apple sauce than elegant pear slices in a caramelized sauce (though still tasty).