Pear and honey upside down cake

#Fairbruary

INGREDIENTS

For a 23 cm round cake

Pasta and Garnish (2 servings)

60 ml Volg Honey
60 g butter
60 g sugar
½ tsp salt
1 sheet store bought puff pastry
6 small pears
Juice of 1 lemon
50 g Volg mixed nuts, chopped
50 g crumbled goat cheese
A twig of fresh thyme

PREPARATION

Preheat the oven to 180°C.
Place peeled, halved and cored pears in a bowl with the lemon juice to prevent browning.
Place honey, sugar, salt and butter into a saucepan and cook on medium heat for 2 minutes until smooth to get caramel.
Pour the caramel into a baking pan. Arrange pears cut side up in the baking pan. Place puff pastry on top, tuck the edges inside and make 3-4 small cuts in the dough with a sharp knife.
Bake for 25-30 minutes until puffed and golden. Set aside for 5 minutes, then carefully invert onto a plate. Sprinkle with goat cheese, chopped nuts and thyme leaves. Add a bit more honey on top, if desired. Serve warm.

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