Ingredients
| 3 | Pears (Main) |
| 1 Tbsp | Honey |
| 1 tsp | Ground cardamom |
| ¼ tsp | Ground nutmeg |
| ¼ tsp | Ground cinnamon |
| ¼ cup | Dessert wine |
| 4 Tbsp | Custard |
Topping
| 50 g | Butter |
| ½ cup | Caster sugar |
| 1 | Egg |
| 2 Tbsp | Milk |
| 1 | Icing sugar, to dust |
| 120 g | Self raising flour |
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Directions
- Peel, halve and core the pears. Chop, then put in a saucepan with the honey, cardamom, nutmeg, cinnamon and dessert wine. Gently simmer for approximately 15 minutes. Let cool.
- Grease 4 ramekins with butter then spoon in the fruit and top with the custard. Preheat the oven to 180C.
- Make the topping by creaming the butter and sugar together until pale. Beat in the egg, fold in the flour then gently stir through the milk.
- Spoon the topping over the fruit and bake for 20 minutes or until golden and puffy. Dust with icing sugar before eating.
