Honey-Glazed Pear Upside-Down Cake

Recipe from The New York Times

1/4 cup chestnut or other intense honey
4 small or 3 large Bosc pears, peeled, quartered lengthwise and cored
3 sprigs fresh thyme (optional)
1 cup sugar
Finely grated zest of 1 lemon
2 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, melted and cooled
1/4 cup sliced almonds.

Preheat oven to 350 degrees. In a 9-inch ovenproof skillet (not nonstick), simmer honey until it begins to reduce, caramelize and darken in color, 6 to 10 minutes. Do not let honey burn; if it starts to smell burned, turn off heat.

Arrange pears, close together and cut-side down, in a circular pattern in skillet, stem ends pointing toward center. Simmer over medium heat, turning them from one cut side to the other, until they begin to turn golden, about 10 minutes.

Flip pears over to their curved side and scatter with thyme sprigs if using. Transfer skillet to oven and roast, uncovered, until very tender, about 25 minutes.

Meanwhile, in a large bowl, whisk together sugar and lemon zest. Whisk in eggs and vanilla. Fold in flour and salt; stir in 1/2 cup butter.

When pears are soft, remove skillet from oven, discard thyme sprigs and brush edges of pears with remaining 1 tablespoon melted butter. Pour batter on roasted pears and scatter almonds over batter. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let cake cool for 30 minutes in pan. Run an offset spatula along edges of pan to loosen cake; carefully invert cake onto a serving platter. Serve warm or cooled.

Yield: 6 to 8 servings.

Honey Vanilla Pound Cake

Recipe from Ina Garten's Barefoot Contessa Back to Basics

1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra large eggs; at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder

Preheat oven to 350 degrees F. Grease the bottom of an 8½ x 4½ x 2½ inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup but do not combine. With the mixer on medium low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.

Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

Individual Pumpkin Cheesecakes

Recipe from Weelicious

Makes 8 Individual Ramekins

8 oz Cream Cheese, softened
1 15 oz Can Pumpkin Puree
2 Eggs
1 Tsp Cinnamon
1/4 Tsp Nutmeg
1/2 Cup Agave or Honey
Accompaniments: Crushed Gingersnap Cookies or Graham Crackers, whipped cream or ice cream

Preheat oven to 400 degrees F.

In a mixer or in a bowl with beaters, beat the cream cheese until creamy and smooth. Add the pumpkin and mix until smooth and combined. Add the eggs one at a time and beat until combined. Add the remaining ingredients and combine.

Pour into 8 ramekins and fill 3/4 full. Bake for 25 minutes. Cool and serve.