VANILLA PEAR ALMOND CAKE:

INGREDIANTS:

CORELLA PEARS :800GM

WATER : 625 ML

LEMON RIND STRIPS : 1

CASTER SUGAR : 385 GM

VANILLA BEAN : 1

BUTTER ,CHOPPED : 125 GM

EGGS : 2 NO.

SOUR CREAM : 160 GM

PLAIN FLOUR : 100GM

SELF RAISING FLOUR : 100 GM

BLANCHED ALMONDS,TOASTED,

CHOPPED COARSELY : 40GM

DARK EATING CHOCOLATE ,CHOPPED COARSELY : 40 GM

ALMOND MEAL : 60 GM

METHOD:

PEEL PEARS LEAVING STEMS INTACT.

COMBINE WATER ,RIND AND 1 CUP OF THE SUGAR IN MEDIUM SAUCE PAN.SPLIT VANILLA BEAN IN HALF LENGHTWAYS,SCRAP AND PUT IN SAUCE PAN STIR OVER HEAT WITHOUT BOILING ;UNTIL SUGAR DISSOLVES.ADD PEARS BRING TO BOIL.REDUCE HEAT ;SIMMER COVERED ,ABOUT 30 MINUTES OR UNTIL PEAR ARE JUST TENDER.TRANSFER THE PEARS,BRING SYRUP TO BOIL,UNCOVERED ,UNTIL SYRUP REDUCES HALF.AFTER COOL THE MIXTURE.

BEAT BUTTER AND REMAINING SUGAR UNTIL FLUFFY.ADD EGGS.ONE AT A TIME,AFTER ADD SOUR CREAM;BEAT UNTIL JUST COMBINED.MIXTURE MAY CURDLE AT THIS STAGE BUT WILL COME TOGETHER LATER.

STIR IN 2 TABLESPOON OF THE SYRUP,THEN FLOURS,NUTS,CHOCOLATE AND ALMOND MEAL.

SPREAD MIXTURE ON INSERT BASE23 CM SPRINGFORM TIN UPSIDE DOWN IN TIN TO GIVE A FLAT BASE;PLACE PEAR UPRIGHT AROUND EDGE OF TIN .GENTLY PUSHING TO THE BOTTOM.ABD THEN BAKE IN MODERATELY SLOW OVEN ABOUT 1 HOUR 35 MINUTES