1 Stemilt d’Anjou/Bartlett Pear, peeled, cored, and cut into ½" cubes
Softened butter for greasing
½ cup dark brown sugar
¼ cup salted butter, melted
1 tsp vanilla extract
½ cup half and half
1 cup flour
1½ tsp baking powder
¼ tsp kosher salt
6 dates, finely chopped
1 cup dark brown sugar
3 tbsp cold salted butter, cut into small pieces
1¾ cup boiling water
Prep Time: 20 min
Cook Time: 15–18 min
1Preheat the oven to 375° F and generously butter six ½ cup ramekins. Place the buttered ramekins on a sheet pan.
2In a medium-sized bowl, whisk together the melted butter and brown sugar. Add the egg and vanilla extract and whisk until the egg is incorporated, then add the half and half and stir until well-combined.
3Add the flour, baking powder, and salt and stir until smooth. Fold in the dates and pears.
4Transfer the batter to the prepared ramekins and divide evenly.
5For the “sauce,” sprinkle the brown sugar over the top of the batter and dot with the small pieces of butter evenly between each ramekin. Pour the boiling water over the top of the butter and sugar evenly between each ramekin. Leave ¼" of room at the top.
6Transfer the sheet pan of ramekins to the preheated oven. Bake 15–18 minutes, or until the top of the cake springs back when lightly touched.
7Serve warm with vanilla ice cream.
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