Recipe by Le Creuset
Perfect for teatime or dessert, these mini pear cakes are sure to
impress your guests and satisfy your cravings.
Difficulty Easy
Prep Time Under 30mins.
Cook Time Under 30mins.
Serves 2-4
Ingredients
1 Litre water
150g sugar
1 teaspoon gingerbread spice mix (1ml all spice, ½ ml ground ginger, 1 small pinch ground cloves, 1 pinch ground nutmeg)
4 small pears, peeled and cored with stems retained
100g butter
¼ cup honey
Butter, for greasing
8 squares of chocolate
For the almond cream
1 egg, separated
50g icing sugar
50g ground almonds
50ml thick fresh cream
Method
In a casserole, bring the water to the boil with the sugar and spice. Add the pears and poach for 20 minutes. Once poached, caramelise the pears in honey butter, by combining 100g butter with ¼ cup honey. Keep aside for serving.
Preheat the oven to 200°C.
In a bowl, whisk the egg yolk with the icing sugar, adding the almonds then the cream. Beat the egg whites to soft peaks and fold into the mixture.
Grease 4 x Le Creuset 10cm Petite Casseroles with some butter. Add a spoonful of batter to each casserole. Then add two squares of chocolate into the centre of each casserole into the batter before dividing the remaining batter between the casseroles evenly.
Bake for 15 minutes until golden and an inserted skewer comes out clean.
Top each pudding with a caramelised poached pear and serve warm.
Stoneware Mini Cocotte
Le Creuset
Add a splash of colour to meal times with Le Creuset Mini Stoneware Petite Casseroles. Perfect for cooking and serving individual soups, stews, gratins, souffles and desserts; it is also the ideal size for dips, condiments, nuts and olives. Guests will love its cute size and fun looks. The lid also makes it practice for heating up sauces in the microwave or keeping snacks fresh.