These adorable, rich cakes, from Boulangerie-Pâtisserie Le Croquembouche in Montreal, are brightened with fresh fruit. Ingredients pears 2 tablespoons (1/4 stick) butter 6 Anjou pears (3 1/2 to 3 3/4 pounds), peeled, cored, cut into 1/2-inch cubes 1/3 cup (packed) golden brown sugar 2 tablespoons honey cakes Nonstick vegetable oil spray 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for coating cups 1 cup sugar 4 large eggs 1 1/2 teaspoons vanilla extract 1 1/3 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt glaze 1/2 cup apricot jam 1 tablespoon water Powdered sugar Sliced fresh pear Preparation pears Melt 1 tablespoon butter in each of 2 heavy large skillets over medium-high heat. Add half of pears to each skillet. Sauté until tender and beginning to brown, 10 to 11 minutes. Add half of brown sugar and half of honey to each skillet. Stir until pears are coated and sugar melts, about 1 minute. DO AHEAD Can
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