For those who would like the recipe, here it is:
Honey Caramel Pear Upside Down Cake
825g (or larger) tin pear halves – or equivalent in home preserved
For the honey caramel
125g brown sugar
1 tablespoon honey
Plus – one tablespoon honey, extra
For the cake
1 cup sugar
½ cup milk
1½ cups self raising flour
Finely grated rind of 1 lemon
125g butter, melted
Grease a 23cm x 30cm (approximately) lamington style tin, which must be at least 3cm deep. Line the base with baking paper and then grease over this.
Heat oven to moderate (170 to 180 degrees C)
To make the caramel
Melt the butter and brown sugar together. Bring to the boil and simmer for about 1 minute, whisking, until the mixture comes together. Pour into the base of the prepared tin.
Drain the pears and cut each of the halves into 4 slices. Place over the caramel.
Drizzle with one tablespoon of the honey.
To make the cake batter.
Place all the ingredients in the order listed into a medium sized mixing bowl and beat for two minutes with an electric mixer.
Pour over the prepared fruit and caramel, then carefully level the mixture with a spatula, leaving slightly concave in the middle.
Bake for 30 to 40 minutes or until a metal skewer inserted into the centre comes out clean.
Allow to stand for 5 minutes before turning out onto a cake cooler that has been placed over a tray or piece of baking paper (this way any spilled caramel can be spooned up and over the cake).
Heat the extra tablespoon of honey in a small saucepan and simmer until about half reduced in volume, then spoon over the cake.