Recipe adapted from Baking Project

Pear preparation: (prepared 3 pears, end up needing only 2) below is amended to amount for 2 pears

2 pears

17 g sugar

1 big spoonful of rum

some lemon juice to prevent discoloration

peel the pears

macerate the pear in sugar, rum and lemon in a pot on low heat, to remove the extra juice from pear, so that the pear would not give out too much liquid when bake on cake

Slice it three quarter way through for decorative purpose.

Prepare to bake cake

cake batter

gently plop the pear on cake without pushing it into batter

When bake, the cake batter will rise and slightly cover the pears

side view

soft texture, i find it best serve same day, the pear might give out some liquid on next day, normal for such fruit like pear or apple