Ingredients
| 3 | Pears (Main) |
| 1 cup | Beer, I used Radler |
| 1 Tbsp | Tea, I used lemon ginger kawakawa tea |
| 1 Tbsp | Kamahi honey |
| 1 | Water, boiling |
| 80 g | Butter |
| ½ cup | Sugar |
| 2 | Eggs |
| 1 tsp | Lemon, finely grated zest of |
| 1 cup | Ground almonds |
| ¼ cup | Plain flour |
| 1 to serve | Cream, (softly whipped) |
| 1 to dust | Icing sugar |
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Directions
- Preheat oven to 160C. Halve the pears and remove the cores. Place in a large dish with the beer, tea, honey and boiling water. Poach in the oven for 30 minutes.
- Cream the butter and sugar until pale. Add the eggs one at a time, beating well. Stir in the lemon.
- Fold in the ground almonds and the flour then spoon the mixture into the bottom of a greased baking dish.
- Remove the pears from the poaching liquid and place on top of the mixture, pushing down slightly.
- Bake for 30 minutes or until just set. Serve with pear syrup drizzled over, a dusting of icing sugar and some softly whipped cream.
