I am so happy to share this delightful dessert recipe with you! It’s my go-to recipe if I am having company and I don’t have time or ingredients to make an extravagant dish. I’ve adapted this recipe from Dorie Greenspan’s Pear Flip-Flop – but I call mine the Pear U-Turn!
It occurred to me recently that this dish would be even more special if I used cannabutter to make it!
Start off by melting 4 1/2 tablespoons of cannabutter in a 9-inch deep dish pie plate.
Pour the batter over the hot cannabutter and then add the sliced pears.
I love how these pictures came out – it looks like a science experiment! By the way, I’ve only ever used this recipe with pears but I’m sure you could substitute with apples if you don’t have any pears on hand.
Here is the cool part and where the recipe gets it’s name from! As the batter and butter bake together in the oven, they rise up and make a U-Turn and then fold back onto the pears. As Ms. Greenspan puts it, “The pears start on top and finish on the bottom.”
It’s a spongy, moist cake with just a hint of sweetness. You can serve it a la mode or with whipped cream, but I think it truly shines on it’s own!
(makes 8 servings)
4 1/2 tablespoons cannabutter
3/4 cup white flour
3/4 cup granulated sugar
1 1/2 teaspoon baking powder
Pinch of salt
3/4 cup milk
1 1/4 teaspoons vanilla extract
1 1/2 cup sliced or diced pears
Powdered sugar, for dusting (optional)
1. Cut the cannabutter into chunks and place in a 9-inch deep dish pie pan. Place in a 350°F oven for about five minutes or until the butter has completely melted. Remove pie pan from oven.
2. Meanwhile, combine flour, sugar, baking powder and salt in a medium bowl. Add milk and vanilla extract and whisk until smooth.
3. Pour batter over melted butter. Top with the sliced pears.
4. Bake for 45 minutes or until top is browned. The pears will sink and form a layer on the bottom.
5. Cool for 30 minutes. Dust with powdered sugar (optional) or top with vanilla ice cream or whipped cream (also optional). Serve warm.