Instead I have a fridge full of rotting fruit.
This week its pears. I am lucky I guess as nothing says winter like pears.
When thinking of what to make I often sit and think about what I have to use- imagining tasting it, the texture, what will inhance the flavour, what I have in the house to use and how long it will take.
After going through the list in my head- pears, golden syrup, walnuts, ginger, it all starts to come together and nothing is more heart warming or more comforting than pears baked into an upside down ginger cake oozing with golden syrup.. obvious choice.
Upside down Pear and Ginger cake
150g Brown sugar
2Tbs Golden syrup + extra for pears
1/2tsp Baking Powder
2tsp Baking Soda
1Tbs Ground Ginger
160g Sour cream
Core and dice the Pears- I left the skins on as I quite like them.
Start with a couple of tablespoons of golden syrup and mix with the diced pears- depends how much you want I think I used about 3 heaped tablespoons.
Pour pear mix into the bottom of a lined cake tin.
Cream butter and sugar, add eggs one at a time mixing well after each addition, next add the 2Tbs of golden syrup- again mixing well.
Add the remaining ingredients folding the mix till just combined- do not over mix, or the cake will be tough.
Spoon onto pears and bake 160-170c 50-70min depending on your oven- its cooked when a skewer comes out clean.
Once cooked let sit 5min but no longer- tip onto a plate and marvel in the glory of such a beautiful cake.
Best eaten warm.