Ingredients
Method
1.Leaving stems intact, peel, halve and core pears. Combine caster sugar and the water in medium saucepan, stir over high heat, without boiling, until sugar dissolves. Bring to the boil; add pears and cinnamon. Reduce heat; simmer, covered, about 25 minutes or until pears are just tender. Remove from heat. Lift pears from syrup to drain; reserve syrup.
2.Preheat oven to 200°C (180°C fan-forced). Grease 6-hole (¾-cup/180ml) texas muffin pan.
3.Melt butter. Whisk egg whites in medium bowl until combined; whisk in butter, sifted icing sugar and flour, ground almonds and rind, only until combined.
4.Divide mixture into pan holes; place pear halves into each pan hole, stem-end up. Bake cakes about 20 minutes. Stand 5 minutes before turning, top-side up, onto wire rack.
5.Meanwhile, bring reserved syrup to the boil; boil, uncovered, about 5 minutes or until thickened.
6.Serve warm cakes drizzled with syrup and a dollop of cream.
The cooking time for the pears will vary slightly depending on their ripeness.
Note
