Oil a loaf tin and line with baking paper. Place a few thinly cut slices of butter on the bottom. Then sprinkle with brown sugar, place the pears on top cut side down.
Whisk eggs and sugar until pale and fluffy. Add all remaining ingredients and fold in.
Bake for 45-50 minutes, until a skewer inserted comes out clean.
Cool in tin for 15 minutes, turn out and serve finished off with a blow-torch to caramelise the sugars on top and serve warm.
Cle-ann Stampolidis is a Melbourne-based recipe developer and stylist. Her food blog shares produce-driven, gluten-free recipes that tap into her Greek heritage as well as inspired by international flavours.
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