I left it to cool a bit too long it seems, so when I turned it over the pears were ok, but the extra nuts I used as decoration stuck to the bottom of the pan in the sugar syrup. I'm going to try finely chopping some extra pecans and scattering them over the top to help hide the look of the top of the cake. Tastes wonderful though.

Reviewed On: Dec. 10, 2009

I made it according to the recipe except for adding a chopped green pepper & 3 stalks of chopped celery. It took less than 4 hours on low for the black-eyed peas to cook (without soaking the peas first). Still it lacked something in flavor even on the second day. I added two cans of fire-roasted, diced tomatoes and a tsp. of thyme. It was delicious & tasted like a variation of Creole Jambalaya.

Reviewed On: Jan. 10, 2009

This bears almost no resemblence to the sauce I've had living in Chapel Hill or have eaten anywhere in Eastern NC. It's like a strange hybrid of Eastern & Western sauce.

Reviewed On: Oct. 18, 2008