Caramelised pear and gingerbread slice

  • 1 hr cooking
  • Makes 16 Item
  • Print


Caramelised pear and gingerbread slice
  • 6 (1.1kg) pears, peeled, cored, quartered
  • 185 gram unsalted butter, coarsely chopped
  • 1/4 cup (55g) firmly packed light brown sugar, plus 1/3 cup extra
  • 1/2 cup (175g) golden syrup or treacle
  • 1/2 cup (125ml) water
  • 1 3/4 cup (260g) plain flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon


Caramelised pear and gingerbread slice
  • 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.

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