Name: Pear and Vanilla Cakes
Prep time: 30 min
Cook time: 1 h
Ingredients: 2 litres water; 2 2/3 cups (370g) caster sugar; 1 vanilla bean, split and seeds scraped; 12 x 125g Beurré Bosc pears, peeled and cored; 125g butter, softened; 2/3 cup (150g) caster sugar; 2 eggs; 1 1/4 cups (190g) self-raising flour, sifted; 1 teaspoon vanilla extract; 1/2 cup (125ml) milk

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Pears

Place the water, sugar and vanilla in a saucepan over low heat and stir until the sugar is dissolved
Add the pears, cover with a round of non-stick baking baking paper and a lid, and cook for 25-30 minutes or until tender
Drain on absorbent paper, set aside and allow to cool

Vanilla Cakes

Preheat oven to 160°C
Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy
Gradually add the eggs and vanilla, beating well after each addition
Fold in the flour and milk
Line 1 x 12 cup (250ml) capacity muffin tins with paper cases and spoon 1/4 cup (60ml) of the mixture into each case
Carefully push in the pears and bake for 30-35 minutes or until cooked when tested with a skewer

Pears

Place the water, sugar and vanilla in a saucepan over low heat and stir until the sugar is dissolved
Add the pears, cover with a round of non-stick baking baking paper and a lid, and cook for 25-30 minutes or until tender
Drain on absorbent paper, set aside and allow to cool

Vanilla Cakes

Preheat oven to 160°C
Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy
Gradually add the eggs and vanilla, beating well after each addition
Fold in the flour and milk
Line 1 x 12 cup (250ml) capacity muffin tins with paper cases and spoon 1/4 cup (60ml) of the mixture into each case
Carefully push in the pears and bake for 30-35 minutes or until cooked when tested with a skewer

Pears

Place the water, sugar and vanilla in a saucepan over low heat and stir until the sugar is dissolved
Add the pears, cover with a round of non-stick baking baking paper and a lid, and cook for 25-30 minutes or until tender
Drain on absorbent paper, set aside and allow to cool

Vanilla Cakes

Preheat oven to 160°C
Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes or until pale and creamy
Gradually add the eggs and vanilla, beating well after each addition
Fold in the flour and milk
Line 1 x 12 cup (250ml) capacity muffin tins with paper cases and spoon 1/4 cup (60ml) of the mixture into each case
Carefully push in the pears and bake for 30-35 minutes or until cooked when tested with a skewer