Poire Tatin

Before I went to bed last night, I had the plan worked out in my head. In the morning, the morning of my last French class, which has filled a void in my life that desperately needed plugging, I will construct a poire tatin and get it in the oven before I drive my husband to work. My hope, though it is not practical, is that it might still be warm when I get to class at 10 a.m. Hardly likely, in this winter weather. 

I got the permission of the professor to make this lovely "cake." I'm adapting the recipe, because I'm such a slave to recipes using them so exactly, from the Barefoot in Paris Cookbook by Ina Garten. First off, the recipe is a plum tatin. But I do pears. Because the last time I visited my former college roommate, she took me to a little French restaurant in historic Ellicott City where we had desser

t. I ordered the poire tatin. And I nearly died. In my brief time in Paris, I survived on bread and pastry... but this... this exploded on my tastebuds and melted in my mouth.

Here's an approximation of my adaption of Ina Garten's Plum Cake "Tatin." She says it serves six, and I'm a glutton, but I think it's so rich and buttery it should serve more than that.

Poire Tatin

6 tablespoons unsalted butter, room temperature, plus some for greasing the pan;

One large can or two normal cans sliced pears in juice (or fresh equivalent);

1/3 cup granulated sugar, another 3/4 cup sugar;

1/3 cup juice reserved from the can of pears;

3 medium eggs (room temperature, if possible);

1/3 sour cream (now, I can't  remember if I substitute this--I don't usually have sour cream, so do I use half-and-half with a few drops of apple cider vinegar? That's what I used today. It's too early in the morning for this); 

1/2 teaspoon vanilla;

1 cup plus two tablespoons flour;

1/2 teaspoon baking powder;

1/2 teaspoon salt;

Preheat oven to 350. Generously butter a deep-dish pie pan, and arrange the pears artfully in the bottom.  In a small pan, combine the water/pear juice and 1 cup sugar. Heat over high until it turns "warm amber" (or pretty brown). Swirl pan to keep from burning. DO NOT STIR. (But honestly, I forgot and stirred once). Pour evenly over fruit.

Cream butter and remaining sugar until light and fluffy. Lower beater speed and add eggs one at a time. Add sour cream and vanilla. Mix until combined. In separate bowl, mix flour, baking powder and salt. With mixer on low, add to butter. Mix only until combined.

Pour batter evenly over fruit and bake 30-40 until toothpick comes out clean. Cool 15 minutes, then invert on flat serving plate. Cake should pop out. Juice may ooze. Serve warm or at room temperature.