Perfect for teatime or dessert, these mini pear cakes are sure to impress your guests and satisfy your cravings.
Ingredients
Method
Ingredients
- 1 Litre water
- 150g sugar
- 1 teaspoon gingerbread spice mix (1ml all spice, ½ ml ground ginger, 1 small pinch ground cloves, 1 pinch ground nutmeg)
- 4 small pears, peeled and cored with stems retained
- 100g butter
- ¼ cup honey
- Butter, for greasing
- 8 squares of chocolate
For the almond cream:
- 1 egg, separated
- 50g icing sugar
- 50g ground almonds
- 50ml thick fresh cream
-
Method
-
1In a casserole, bring the water to the boil with the sugar and spice. Add the pears and poach for 20 minutes. Once poached, caramelise the pears in honey butter, by combining 100g butter with ¼ cup honey. Keep aside for serving.
-
2Preheat the oven to 200°C.
-
3In a bowl, whisk the egg yolk with the icing sugar, adding the almonds then the cream. Beat the egg whites to soft peaks and fold into the mixture.
-
4Grease 4 x Le Creuset 10cm Petite Casseroles with some butter. Add a spoonful of batter to each casserole. Then add two squares of chocolate into the centre of each casserole into the batter before dividing the remaining batter between the casseroles evenly.
-
5Bake for 15 minutes until golden and an inserted skewer comes out clean.
-
6Top each pudding with a caramelised poached pear and serve warm.
