Directions

1. Preheat oven to 350 degrees.

2. To make the topping, heat a 10-inch cast iron skillet on medium low and spread the 1 tablespoon oil around the pan and up the sides. Sprinkle 2 tablespoons brown sugar or Sucanat to cover the bottom of the pan. Turn the heat off. Place pear slices and coconut or pecans in the pan in a decorative design. Set aside.

3. In a mixer with the whisk attachment, emulsify the ½ cup sunflower oil and optional lecithin.

4. In a separate bowl, whisk together the flours, baking powder, baking soda, xanthan gum and salt.

5. Add the dry mixture and GoGo Juice, water, sugar, ½ cup brown sugar or Sucanut and vanilla to the ingredients in the mixer and mix slowly until incorporated.

6. Pour cake batter over topping in the skillet and bake in preheated oven for about 25 to 30 minutes until done. Let cool. Place a plate on top of the skillet and flip it over to turn out the cake.

Directions

1. Peel pears. Using a paring knife slice pears in half lengthwise, and remove cores. Wrap 1 pear half in plastic, and chill. Place the other 3 pear halves in a shallow saucepan. Add in GoGo juice and bring to a simmer. Cook till the fruit is tender and can be pierced with a paring knife, about 10 to 15 min.2.   Using a slotted spoon, remove pears from poaching liquid. Transfer to a bowl, and throw away the poaching liquid. Let cold.
2. Place pears in a food processor or possibly blender, and puree till smooth. Transfer to a medium bowl.
3. Pour cream into a small bowl. Using a whisk, beat till very stiff peaks form, about 2 min. Fold the whipped cream into the pear puree.
4. Spoon the pear cream into the tart shells. Gently shake them to level the tops.
5. Cut six 1/2-inch-square "pegs" from the reserved pear half. Plant 1 peg in the center of each tart. Chill for 15 min, or possibly till set.
6. To caramelize the tarts, sprinkle about 1/2 tsp. of sugar over the top of each tart, including the pear peg. With a propane torch, keeping the nozzle of the torch about 4 inches from the top of the tart, circle the flame over the top of each tart, till the sugar melts. Sprinkle another 1/2 tsp. of sugar over each tart and caramelize the sugar with the torch. Chill for 15 min before serving.

Directions

To make pear topping: Peel pears and cut them lengthwise into 6 to 8 slices, removing seeds. Put the pears and GoGo Juice into a pan and bring to a boil. Cover pan and simmer for about 5 minutes. Remove pears with a slotted spoon and set aside. Add the apricot jam to remaining GoGo Juice in the pan.

Dissolve kudzu or arrowroot in a little cold water or GoGo Juice and add to pan, stirring until thickened. (Add a little more GoGo Juice if the mixture is too thick—it should be like a thick but pourable sauce.) Drizzle about 2 tablespoons of this mixture over pears and toss to coat them. Reserve the rest to serve as a sauce on the cake.

To make cake: Preheat oven to 350°.

Combine the dry ingredients in a mixing bowl. In a separate bowl or jug, mix together the syrup, oil, vanilla extract and milk. If using an egg, whisk it and add to the liquids. If not using an egg, add another 2 tablespoons of milk.

Add the liquid ingredients to the dry and mix well.

Oil an 8-inch springform cake pan and line the bottom with a circle of parchment paper. Arrange the pears in the bottom of the cake pan and spoon the cake mixture on top.

Bake for about 30 minutes. Test to see if it's done by inserting a toothpick or knife; if it comes out clean, it's done.

Remove from oven and let sit for 5 to 10 minutes, then turn out onto a plate or platter. Drizzle the jam mixture on top and spread evenly, spreading it down the sides as well. Sprinkle the toasted almonds around the edge.