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Pear Tatin

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Ingredients
For pear topping
  Vegetable oil 2 Teaspoon (preferably canola oil)
  Packed light brown sugar 1⁄3 Cup (5.33 tbs)
  Coarsely chopped walnuts 1 Tablespoon
  Firm ripe pears 2 , peeled, cored and cut in 1/4-inch-thick slices (such as Anjou or Bosc)
For biscuit
  All purpose white flour 3⁄4 Cup (12 tbs) (plus 2 Tbsp)
  Corn meal 6 Tablespoon (yellow or white, preferably stone-ground)
  Sugar 3 Tablespoon
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Ground cinnamon 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Cold unsalted butter 1 Tablespoon, cut into pieces
  Vegetable oil 1 Tablespoon (preferably canola oil)
  Plain non fat yogurt 1⁄3 Cup (5.33 tbs)
Directions

To make pear topping: Place rack in the lower third of the oven; preheat to 425 degrees F.
Heat oil in a 7- or 8-inch nonstick, ovenproof skillet over medium heat.
Add brown sugar and cook, stirring, for 1 to 2 minutes, or until the sugar has partially melted.
Remove from heat, scatter walnuts in skillet.
Arrange pears in the pan in a circular pattern.
Set aside.
To make biscuit and bake tatin: In a medium-sized mixing bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt.
Using a pastry cutter or two knives, cut in butter and oil until the mixture resembles coarse meal.
In a small bowl, combine yogurt and 1/3 cup cold water.
Make a well in the center of the dry ingredients, pour in yogurt mixture and with a fork, stir until just combined.
Drop spoonfuls of the dough evenly over the pears.
Place the skillet on a baking sheet and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a rack for 2 to 3 minutes, run a knife around the edge of the skillet and invert the cake onto a plate.

Recipe Summary

Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pear

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