White Cake With Pear Compote

Photo: BJ Graham

Ingredients

1 box White Cake mix

1 can of pears

1 teaspoon cinnamon

1 teaspoon lemon juice

1 tablespoon butter

pecans

Caramel softened

Whip Cream

Preparation

Make the white cake according to package directions (tee hee)

Drain can of pears reserving the juice. Put the pears and some of the juice into a pot and simmer. Add the following to the pan: 1 teaspoon of cinnamon, 1 teaspoon lemon juice, a tiny bit of butter.

While that is bubbling away and reducing (by about half). Toast some nuts. I used pecans but you can use any nuts you have. Now, if you are like me this toasting of the nuts requires your absolute full attention. I have burned so many nuts that i could swear right now. When the sauce is reduced by half add the pecans.

Let that sit while you make whip cream. Whip it til its nice and fluffy. You can also buy real whip cream from the can if you so desire (see how easy this can be).

Put some caramel on the stove or in the microwave for drizzling. I used the kind they sell at Starbucks.

Put cake on the plate, pour some nice pear compote over the top, dollop some whip cream on top (I use an icing bag to put the whip cream on top). Finally drizzle with caramel.