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