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Pear Upside-Down Polenta Cake

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SF Gate
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dessert vegetarian italian christmas italian


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3 bosc pears, ripe but still firm, about 1 1/2-1 3/4 pounds

1/2 lemon, juiced

6 tablespoons unsalted butter

2 tablespoons corn syrup

3/4 cup light brown sugar

1 cup unsalted butter, softened

1 1/2 cup sugar

3 eggs

2 1/2 cups flour

3/4 cup fine yellow cornmeal/polenta

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup milk

Optional garnish:

1 cup heavy cream

1/2 teaspoon sugar

1/4 teaspoon vanilla extract

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