Pear Crinkle Cake

Syrup

1. 1

   Combine maple syrup, brown sugar, water, and cinnamon sticks in a small saucepan.

2. 2

   Heat over medium heat, stirring until the sugar dissolves and the mixture comes to a gentle simmer.

3. 3

   Allow the syrup to reduce for about 5 minutes, then remove from heat and discard the cinnamon sticks.

Main method

4. 4

   Preheat the oven to 350°F (350°F).

5. 5

   Melt the butter in a small saucepan, then let it cool slightly so it’s warm but not hot.

6. 6

   Lay out the thawed phyllo sheets on a clean work surface; brush each sheet lightly with the melted butter, stacking them as you go.

7. 7

   Grease a 9‑inch square baking dish and place the first 8 butter‑brushed phyllo sheets in the dish, overlapping slightly to cover the bottom and sides.

8. 8

   In a large mixing bowl, whisk together the heavy cream, milk, 3/4 cup brown sugar, ground cinnamon, and kosher salt until the sugar is fully dissolved.

9. 9

   Add the eggs, vanilla extract, and almond extract to the cream mixture; whisk until smooth and homogeneous.

10. 10

    Pour the custard mixture over the layered phyllo in the baking dish, spreading it evenly with a spatula.

11. 11

    Arrange the sliced pears on top of the custard, then sprinkle the sliced almonds evenly over the fruit.

12. 12

    Cover the fruit layer with the remaining phyllo sheets, brushing each sheet with butter as before to seal the top.

13. 13

    Place the assembled cake in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the custard is set.

14. 14

    While the cake bakes, prepare the maple‑cinnamon syrup according to the component instructions.

15. 15

    When the cake is done, remove it from the oven and let it cool in the pan for 5 minutes.

16. 16

    Drizzle the warm maple‑cinnamon syrup evenly over the top of the cake.

17. 17

    Serve the pear crinkle cake warm or at room temperature; it can be stored covered at room temperature for up to 2 days.