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​Pear & Almond  Sponge

Pear & Almond Sponge

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A home made dessert is a real treat- my mother used to make  this simple fruit sponge using bottles of preserved pears through out the winter.

Ingredients

​6 large pears, peeled
2 tablespoons sugar
1 cup water

Sponge
½ cup golden syrup
1 egg
½ cup flour
1 teaspoon baking powder
½ cup ground almonds
2 tablespoons butter/macadamia oil 
oil spray, to grease
¼ cup sliced almonds

Method

Step 1
Preheat oven to 180ºC. Cut pears in quarters and remove pips. Place fruit in a saucepan, sprinkle over sugar and add water. Cover, bring to the boil then simmer for 5 minutes. Keep covered and hot.

Step 2
To make sponge, in a mixing bowl place golden syrup and egg. Beat or whisk until fluffy.

Step 3
In a separate bowl sift together flour and baking powder. Stir in almonds then fold dry ingredients into egg mixture. Gently stir in butter or oil.

Step 4
Pour hot fruit (and only half the cooking liquid) into a greased 6-cup-capacity baking dish. Pour sponge over the top and scatter over almonds.

Bake for 20 minutes. Serving suggestion; Serve with a little custard sauce.
Picture
Hands-on time: 15 minutes | Cooking time: 20 minutes
Serves: 8
​Credit: Healthy Food Guide Magazine 
Photography:
Carolyn Robertson
​

Tip: Any fruit can be substituted for pear. Add ½ teaspoon of ginger or spice to the dry ingredients if you prefer.

    CONTACT TRACEY

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tracey@thegalley.co.nz
+ 64 9 476 0265
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  • Home
  • Recipes
    • Spring >
      • Lemon Drops
      • Lemonade Syrup
      • Lemon & Buttermilk Donuts
      • Rice Paper Rolls
      • Olive Crusted Lamb
    • Summer >
      • Breakfast Berry Cookies
      • Zucchini Noodles
      • Greek Tomato Fritters
      • Oysters Japanese Style
      • Artichokes with Tomato Vinaigrette
      • Feta & Onion Borek
      • Blackcurrant Cheesecake
      • Eggplant, Tomato Salad
    • Autumn >
      • Apple Pie
      • Tuna Tataki
      • Apple Cider Pork Chops
      • Turkish ​Peppers
      • Pear & Almond Sponge
    • Winter >
      • Tamarillo Beef Bourginone
      • Local Fresh Fish Pie
      • Middle Eastern chicken
      • Lamb Cashew Curry
    • Winter Deserts >
      • Rhubarb and Orange Crumble
      • Chocolate Fudge Pudding
      • Lemon Sago Pudding
    • Breads >
      • Sourdough Bread & Starter
      • Grain Loaf
      • Cinnamon Raisin Loaf
      • Soda Bread
      • Naan Bread
    • Balinese Recipes >
      • Beef Satay with Fragrant Yellow Rice
      • Sweet Tempeh & Wok Fried Vegetables
      • Lemongrass Chicken with Spinach
    • Greek Recipes >
      • Spanakopita
      • Stuffed eggplants baked in a yoghurt sauce
      • Fish Kebabs
      • Cherry Tomato, Feta & Mint Keftedes
      • Semolina, orange & almond syrup cake
      • BBQ leg of lamb with lemon potatoes & olives
    • Mairangi Bay Newsletter Seasonal Recipes >
      • Strawberry and Rhubarb Jam
      • Sweet n Sour Carrot Salad
      • Marmalade
      • Apple Crumble Oat Muffins
      • Lamb, Quinoa & Tomato Soup
      • Sultana Cake
      • Feijoa Conserve
      • Cherry Clafoutis
      • Beetroot, Apple & Blue Cheese Salad
      • Apple and Almond Tart
      • New ANZAC biscuits
      • Feijoa and Lime Poppyseed Muffins
      • Celebration Apple Cake
      • Cinnamon Oysters
  • About Tracey
    • Profile
  • Commercial & Publishing Work
    • Recipe Writing & Styling >
      • Kiwi Gardener Magazine
      • Good Magazine
      • Air NZ Kia Ora Magazine
      • NZ Life & Leisure Magazine
      • Taste Magazine
      • Nadia Magazine
      • Healthy Food Guide
      • Menu Consultation
    • Advertising Creative
  • Community Projects
  • Food & Travel
    • India 2017
    • Bali, Indonesia
    • Greece
    • Sydney, Australia
    • Melbourne, Australia
    • New Zealand
    • From my kitchen
    • My Instagram
  • Contact