You may also like
Ingredients
- 7 oz dried pears, finely chopped
- 5 tbsp butter, softened
- 2/3 cup sugar
- 1 None egg, lightly beaten
- 1 cup self-rising flour, sifted
- 2/3 cup heavy cream
- 1/2 cup maple syrup
Method
- Place pears and 1 cup water in a small saucepan on medium heat. Cook, uncovered, for 8 mins, until water has evaporated and pear is soft. Cover with a lid and remove from heat.
- Preheat the oven to 375°F. Grease two 12-cup muffin pans. Beat the butter and sugar in a large bowl with electric mixer on medium speed until light and fluffy. Beat in the egg. Fold in flour. Add hot pear to batter and mix well. Spoon batter into prepared muffin cups.
- Bake for 10-12 mins or until a toothpick inserted into the center comes out clean.
- Meanwhile, bring cream and syrup to a boil in a small saucepan on medium heat. Reduce heat to low and simmer for 4-5 mins or until slightly thickened. Serve warm with the pear cakes.
