Brown Butter

1. In a light-colored saucepan, add butter and cook under medium low heat for about 5-6 minutes. Consistently stir melted butter to prevent milk solids from burning before butter is properly browned.
2. Once butter has taken on a golden-brown color and becomes fragrant, remove pot from heat. Allow butter to cool to room temperature and pass through a fine mesh sieve to remove overly browned milk solids, if needed.

Brown Butter Pear Skillet Cake

1. Preheat oven 325F. Line an 8” skillet with parchment paper. Set aside.
2. Cut off the top narrow part of pears (roughly the first 1″) and save for snacking later (if desired). Thinly slice remaining pear halves from top to bottom taking care to leave slices intact.
3. Lightly squeeze lemon juice over pear slices to prevent browning. Set aside.
4. In a medium mixing bowl, add and whisk to combine the flour, salt, baking powder and soda. In a separate small mixing bowl, add and whisk together the sugar, brown butter, egg, yogurt and extracts.
5. Pour wet mixture into the dry ingredients. With a wooden/large spoon, mix everything together until a smooth batter is reached. Take cake not to overmix batter.
6. Spoon brown butter cake batter into prepared skillet and spread into an even layer using an offset spatula or the back of a spoon.
7. Arrange sliced pears on the surface of cake batter in desired pattern and generously sprinkle the top with sliced almonds.
8. Bake cake batter at 325F for 50 -55 minutes or until a toothpick inserted into center of cake comes out clean. Rotate pan halfway through bake time for even baking.
9. With a pastry brush, generously apply warm honey to the top of hot cake.
10. Allow cake to rest in pan for at least 10-15 minutes before transferring to a cooling rack to cool completely to room temperature (about 30-40 minutes).
11. Cut cooled cake into slices and serve as is or with a dollop of yogurt or whipped cream.