Pear Lovelies Recipe
Light, pear-infused cakes topped with a cream cheese frosting and slithers of perry poached pear.
Photo: Joe Sarah
Serves 16 cakes
For the cake:
5 ripe pears, peeled, cored and cut into small pieces
175g unsalted butter
Juice of 1 lemon
3 eggs, beaten
250g self raising flour
2 teaspoons of ground ginger
200g light muscavado sugar
For the poached pears and syrup:
2 pieces stem ginger, chopped finely
200g local honey
2 whole pears, peeled
For the cream cheese frosting:
200g cream cheese
dash of vanilla extract
100g icing sugar, sifted
2 pieces stem ginger, finely chopped
40g Demerara sugar
Preheated oven 180°C.
To make the cake: melt the butter in a pan and cool.
Peel and core the pears and dice. Place them in a bowl with the lemon juice to stop them browning and to give a citrus hit.
Into the bowl add the sugar, eggs, cooled melted butter and mix together. Add the dry ingredients and mix well, making sure there are no lumps.
Divide the cake mix between the greased mini loaf tins and bake for 20-25 minutes, until the cake is golden and firm to the touch and a skewer inserted comes out clean.
To make the pear slices and glaze: put the stem ginger, honey and Perry in =to a saucepan. Add the whole peeled pears and poach for 20 minutes.
Remove the pears and allow them to cool. Reduce the poaching liquor until thick and syrupy, to make the cake glaze.
To make the cream cheese frosting: beat the cream cheese, sifted icing sugar and vanilla extract in a bowl until smooth.
Once the cake is cooled but still warm, brush over the syrup to form a glaze.
To assemble: slice the pears thinly. Mix the chopped stem ginger with the Demerara sugar. Spoon a little cream cheese mixture on top of each cake, before topping each with a slice of pear. Sprinkle with the stem ginger sugar and serve.