40g / 3 heaping tbsp whole cane sugar, plus more for the tops
Butter for greasing the jars
6 mini mason jars or ovenproof mugs
Let’s create something tasty:
Preheat the oven to 165C / 325F. Cut the butter into small cubes and beat with the powered sugar until creamy, about 20 minutes. Separate the eggs, and whip the egg whites withe the white sugar until firm peaks form.
Gradually add the yolks to the butter mixture, stirring to blend. Add the seasonings. Add the floor bit by bit, and fold in the stiff egg white.
Cut the pears into quarters, and remove the core.
Butter the mason jars or mugs, and sprinkle whole cane sugar of the insides. Distribute the batter among the six jars, and put one quarter of a pear in each one. Bale for approximately 20 minutes on the middle rack of the oven.
Out tip:
This recipe works just well with apples, rhubarb, or plums.
