 |
Lightly grease the bottom and sides of a 9-inch springform pan with
butter. Line the bottom and slightly up the sides with parchment paper and lightly butter the
parchment. Set aside.
Preheat the oven to 325 degrees F.
In a large, heavy skillet, melt the butter over medium-high heat. Add 3/4 cup of the sugar, the
water, and 2 tablespoons of the liqueur and bring to a boil. Lower the heat and cook until the sugar
melts and starts to caramelize. Remove the pan from the heat and add the pears, stirring to coat
with the caramel. Return the pan to medium heat and cook, stirring occasionally, until the pears are
tender, 8 to 10 minutes, depending upon the ripeness. Remove from the heat and remove the pears with
a slotted spoon to a baking dish. Return the pan to medium heat and cook until reduced to a thick
syrup. Remove from the heat and let cool. Arrange the pears across the bottom of the pan. Pour the
syrup over the pears. Let cool while preparing the batter.
In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a
large, heavy wooden spoon until creamy and smooth. Add the remaining 1 cup sugar a few tablespoons
at a time, and when well incorporated, add the flour, the lemon peel, and remaining 4 teaspoons of
|
|
2 |
 |
