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- 2 1/2 pounds (about 5) ripe Bartlett pears, peeled, cored, and cut
- into 1 1/2-inch chunks
- 2 sticks (1 cup) unsalted butter, room temperature, plus more for
- pan
- 3 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 3/4 cups packed dark-brown sugar
- Preheat oven to 350 degrees. Butter and flour a 10-inch (12-cup
- In a medium saucepan over medium-high heat, combine sugar with 1 cup
- Using a mandoline or a very sharp knife, slice pear lengthwise as
- Using a small offset spatula, loosen edges of slices; use your hands to peel
- 4 ounces cream cheese, room temperature
- 1/2 cup confectioners' sugar, sifted
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons milk, plus more if needed
View Full Recipe at CHEWING THE FAT
