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Vanilla Bean Pear Cocotte Cakes

  • Author: Chocolate Covered Cheetah


  • 2 Anjou Pears
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1 tsp lemon juice
  • 1 stick butter
  • 2/3 cup white sugar
  • 3 eggs
  • 1 vanilla bean
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt


  1. Pre-heat oven to 350°F
  2. Heat ½ cup water over medium heat in a skillet or sauce pan
  3. Whisk in ¼ cup brown sugar until dissolved
  4. Add 1 tsp lemon juice
  5. Bring to low boil
  6. Meanwhile cut pears in half lengthwise, carve out seeds with a small spoon
  7. Place pears facedown in the skillet
  8. Cook 15 minutes, checking every few minutes so they do not burn
  9. While pears cook, grease 4 mini-cocottes (or crocks)
  10. Fit an electric stand with blade attachment
  11. Add butter and sugar to bowl, beat on medium speed until fluffy
  12. Add eggs 1 at a time
  13. Cut vanilla bean in half lengthwise, using your knife scrap the vanilla caviar out of the bean and add to bowl, mix
  14. In a small bowl, combine flour, baking powder and sea salt
  15. Slowly add dry ingredients to mixing bowl, mix until fully combined
  16. Spoon ¼ of batter into each of the cocottes
  17. Press ½ pear into each cocotte, pears should be face up
  18. Place cocottes in oven for 10-12 minutes until cake is cooked through
  19. Serve warm, or cool to serve later
  20. Top with whipped cream and cinnamon (optional)