Serves 6
4 firm ripe pears
1-2 Tbsp lemon juice
75g butter
1 cup caster sugar
1 tsp ground cardomon

Cake
100g butter
1 cup caster sugar
2 tsp ground caardamon
(beat above)
3 eggs
(add)
1 1/4 cups self raising flour, sifted
1/4 tsp salt
(add)

Line 23cm pan
Peel, slice and core pears. Sprinkle with lemon.
Heat butter - toss pears in and cook for 3-4 mins.
ad sugar and caardomon - cool for 3-4 mins until pears are tender.
Remove pears. Cook sugar and butter 'till golden caramel.
Arrangfe pears in base. Pour over caramel.

Cook at 180 deg c for 40 mins. rest 5 mins in tin.

Thanks to Brian my servas host in Palmerston North for this recipe - m, m, m, mmmm.