Caramelized Pear, Black Pepper, Honey and Goat Cheese Pound Cake

Recipe courtesy Hedy Goldsmith

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

1

Average Rating:

Total Reviews: 1

Showing 1-1 of 1

Sort by:

Newest
  • on December 12, 2013

    Flag

    I was attracted to this because I love pears and thought about making it in small pans for Christmas gifts. Interesting flavor, but that's the only good thing about this recipe. If I had lots of money I might try improving it. The cost was close to $30. The ratio of butter to flour was was way off; butter was boiling out and down the sides of the pan. The pears should be cut much smaller. When cooking pears in butter it brought out juices so that adding honey it never caramelized the pears.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.