TANGERINE CUSTARD SAUCE

1/4 cup sugar

2 egg yolks

1 cup half-and-half

Grated zest of 2 tangerines

1 teaspoon tangerine juice

1 teaspoon vanilla extract

Whisk the sugar and egg yolks together in a bowl.

In a small, heavy saucepan, bring the half-and-half and zest just to a simmer; do not boil. Gradually whisk half the hot mixture into the yolk mixture. Return to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and coats a spoon, about 5 minutes. Do not boil. Strain the custard into a clean bowl. Whisk in the tangerine juice and vanilla. Refrigerate for at least 2 hours or up to 2 days.

TOPPING

3/4 cup sugar

1/4 cup water

3 large Bartlett or Bosc pears, peeled, cored and cut into thin slices

Butter a 9-inch round cake pan.

Stir the sugar and water in a nonstick skillet over low heat until the sugar dissolves. Increase the heat and simmer, without stirring, until the color is a deep amber, about 10 minutes, swirling the pan occasionally and brushing down the sides with a wet pastry brush. Pour the caramel into the prepared pan, tilting to coat the bottom. Overlap the pears in concentric circles on top of the caramel.

CAKE

1 1/2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup (1 stick) plus 1 tablespoon butter, room temperature

1 cup plus 2 tablespoons sugar

2 eggs

2 teaspoons grated tangerine zest

3 tablespoons milk

3 tablespoons whipping cream

3 tablespoons Cognac

1/2 cup chopped pecans

Heat the oven to 350 degrees.

Stir the flour, baking powder and salt together in a small bowl.

In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and zest and beat until light and fluffy.

Combine the milk, cream and Cognac in a small bowl. Alternately add the flour mixture and the milk mixture to the butter mixture in thirds, stirring to blend after each addition. Stir in the nuts. Pour the batter over the pears.

Bake until the cake is golden and a tester inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 5 minutes. Run a knife around the edges, place a platter over the cake, and invert. Let rest for 1 minute, then remove the pan. Serve the cake warm, with the cold Tangerine Custard Sauce on the side.