Preheat the oven at 180 C
Prepare the tray. I am using 20 cm diameter round tray
I am making the caramel in the tray. Using around 100 gm sugar. No water. One could prepare the cramel in another recipient but this way there is less washing up.
On the fire
Once caramel is done coat the tray all around and the sides of course
You can use canned pears or fresh one if it is still in season. - end of summer or beginning of autumn.
Peal the pears. Cut in half
3 pears halved. Arrange in the tray
Or 4 pears
Or cut them like above or????These are 4 pears
These are the ingredients for the batter.
Optional ingredients: 25 gm of powdered almonds. And 2Tsp of cinnamon or any other spice of your choice. Sometimes I add ginger
Start to make the batter. Add the ingredients. All together the sequence is not important
Then add the cinnamon and the almond powder
Mix for 2-3 mins
Put in the oven. Lower the temperature to 160 and bake for 50 mins
Lower the temperature of the oven to 160 C and bake for 40 minutes. Unmould as soon as it comes out from the oven before the caramel sticks to the cake tray
Out of the oven
Unmould it upside down.
Serve warm alone
Or with ice cream. Also with creme anglaise, or warm chocolate sauce