Pear Frangipane Pudding with fresh passionfruit pulp

Poached Pears

1 large brown pear,peeled,cored and cut into 5 medium chunks

1 cup water

1/3 cup caster sugar

1/4tsp vanilla extract

1 tbsp lemon juice

Frangipane

100g butter,softened

100g caster sugar

2 large eggs

100g almond meal (ground almonds)

50g self raising flour

1/4 tsp vanilla extract

2 tbsp poached pear syrup

pulp of 3-4 passion fruits,to serve (If you buy canned passion pulp,make sure it's not sweetened.

Prepare poached pears :

• Place sugar,water,vanilla extract and lemon juice in saucepan over medium heat.Let sugar dissolve. Add pear chunks,making sure the syrup covers the pears. Let it simmer for 15mins or until pears are just tender.

Prepare Frangipane :

• Preheat oven at 150C.Place an oven proof container at the bottom of the oven.
• Line 5 ramekins with butter.
• Cream butter, sugar and vanilla extract until creamy.
• Add one egg at a time. Mix batter until well combined.
  
• Add almond meal and flour and mix till combined.
• Lastly add the poached pear syrup.
• Scoop frangipane mixture in ramekins to about 3/4 of the ramekin capacity.
• Place one poached on top of the frangipane.
  


• Steam bake the pudding for about 20-30 minutes. Check pudding at the 20th minute making sure you don't over bake your pudding.
• Cut the middle of the pudding and place passion pulp in the middle. Dust with vanilla bean sugar. Serve warm.