Amaretto Pear Upside-Down Cakes

10 tbsp butter, divided
1/2 cup packed brown sugar
2 tbsp honey
2 large ripe Bartlett pears, peeled and cored
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
3/4 tsp cinnamon
1/4 salt
2 eggs
1 tsp vanilla
1/2 cup milk
1/4 cup Amaretto or other almond-flavored liqueur
Lightly sweetened whipped cream
toasted sliced almonds

Preheat oven to 350 degrees F. Butter six 1 1/4 cup custard cups, ramekins, or giant muffin tins.

Melt 4 tablespoons butter in a small saucepan. Add brown sugar and honey; cook over low heat for about 2 minutes until mixture no longer separates. Divide mixture evenly between prepared dishes.

Cut each pear into 12 wedges and place 4 wedges in the bottom of each dish; set aside.

In a medium bowl, beat remaining 6 tablespoons butter until light and fluffy. Beat in eggs and vanilla.

In a separate bowl, combine all dry ingredients. Combine milk and Amaretto in a bowl. Add half of the dry ingredients to the butter and sugar mixture, then half of the liquid, beating well after each addition. Repeat until all ingredients are combined. Pour batter into the six prepared dishes, smoothing the top.

Bake for 25 to 30 minutes, until cooked through. Remove from oven and place on a rack for 10 minutes.

Carefully flip each dish over onto serving plates to remove from dish. Serve immediately with lightly sweetened cream and toasted almond slices.

Makes 6 cakes
Source: The California Pear Advisory Board