Muscat-poached Seckel pears are tucked into moist almond cakes for a charming dessert. Besides being cute, these tiny cakes leave guests room for pumpkin pie.

Cooks' notes:

&149;If you can only find Forelle pears, which are slightly larger than Seckels, use 6, peeled, cored, and halved lengthwise.

Name: Small Pear and Almond Cakes
Cook time: 45 min
Total time: 1 1/2 hr
Yield: Makes 12 servings
Ingredients: 12 firm small Seckel pears (2 to 3 inches long); 1 tablespoon fresh lemon juice; 2 cups Essencia or other Muscat wine; 1/2 tablespoon unsalted butter; 1 1/2 cups whole blanched almonds (1/2 lb); 1 cup plus 1 tablespoon sugar; 2 sticks (1 cup) unsalted butter, softened, plus additional for greasing ramekins; 1 teaspoon pure vanilla extract; 4 large eggs; 2/3 cup all-purpose flour plus additional for dusting; 3/8 teaspoon salt; a small melon-ball cutter; 12 (4-oz) ramekins or 2 muffin pans with 6 large (1-cup) muffin cups

&149;Pears can be poached 2 days ahead and chilled, covered.

&149;Cakes can be baked 8 hours ahead and cooled completely, uncovered, then kept, loosely covered with plastic wrap, at room temperature.

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