- Butter for lining moulds
- 380g brown sugar + extra for sprinkling
- 2 Fleurieu Free Range eggs
- 1 vanilla bean
- 250ml extra virgin olive oil
- 250ml Maxwell honey mead
- 300g Laucke plain flour
- 2 ½ teaspoons baking flour
- 120g polenta
- 6 Ashbourne pears
- 2 cups caster sugar
- ½ cup water
- 3 pears, peeled cored and diced into 1cm dice
- Juice and zest 2 lemons
- Fleurieu Milk Company Pouring Cream to serve
Pre heat the oven to 180°C.
Peel the pears, remove the core and cut into 8 wedges. Grease the baking dishes with butter and then sprinkle with brown sugar.
Beat the eggs, vanilla and sugar until light and fluffy. Beat in the oil and mead and mix until well combined.
Sift the dry ingredients, and fold through the wet mix.
Slice the pears and put on the bottom of the dishes on the sugar, top with batter.
Bake for 15 minutes, check for even cooking and rotate in the oven as needed, then bake for another 10 minutes uncovered.
To make the topping, bring the sugar and the water to the boil in a deep-sided pot and stir to dissolve the sugar. Cook to a dark caramel.
Add the pears and cook for 10 minutes, then add the lemon juice and zest.
To serve, top with the pear toffee sauce and serve with the Fleurieu pouring cream.