Pear spice cake and chocolate caramel pie recipe

		Recipes with pear			Chocolate recipes

	Pear spice cake			Chocolate caramel pie
	4 PEARS, peeled, cleaned and quartered 150 GRAM BUTTER 200 GRAM SELF RAISING FLOUR 200 GRAM SUGAR 2 EGGS 1/2 CUP MILK 1 TBSP BISCUIT SPICES			175 GRAM SELF RAISING FLOUR 100 GRAM BUTTER 1 EGG YOLK 4 TBSP SUGAR 150 GRAM CHOCOLATE 2 TBSP CREAM 1 TIN OF CONDENSED SWEETENED MILK
Melt 50 gram butter with 100 gram sugar and pour this in a greased round cake pan. Arrange the pear parts upside down in this mixture. Put the other ingredients together and beat well; pour the batter on top of the pears. Bake the cake one hour in the oven at 16 0 degrees Celsius. Allow it to cool down slightly and turn it upside down. For Upside down pies, look at the recipe for tarte Tatin, pineapple cake, pineapple tarte tatin, rhubarb tarte tatin and for a savoury version endive tarte tatin.			Put the flour, butter, sugar and egg yolk together and knead well. Roll it out and line a greased baking pan with it. Bake the pie blind for 15 minutes at 180 degrees Celsius. Take out the filling and bake 15 Minutes. Allow the pie to cool down. Take the paper off the tin condensed milk; put the tin in a pan with boiling water and boil for 4 hours; by then the contents have caramelized. Pour the milk caramel into the pie. Melt the chocolate with the cream and pour on top. Allow the pie to cool down before serving.