1.Halve pear quarters lengthways. Melt 60g of the butter in a large frying pan. Add sugar and pears. Cook over medium heat, turning occasionally, about 8 minutes or until pears are caramelised. Cool.
2.Meanwhile, preheat oven to 140°C. Grease a 24cm x 32cm swiss roll pan and line base and long sides with baking paper, extending paper 5cm over sides.
3.Combine syrup, the water, extra sugar and remaining butter in a medium saucepan. Stir over low heat until mixture is smooth. Bring to the boil, then remove from heat and allow to cool.
4.Stir in sifted dry ingredients. Spread cake mixture into pan. Drain pears, gently push into cake mixture.
5.Bake slice about 30 minutes. Stand in pan 15 minutes before turning, pear-side up, onto wire rack to cool before cutting.
We found the brown-skinned beurre bosc pears worked best for this recipe.Note