This past week we have finally seen some true Autumn (fall) weather. The days are getting cooler with the early morning air crisp as we start to prepare ourselves for the winter months ahead. There is something so romantic about this time of year that I love. I think of cosy park walks, picnics,  baked dinners at home and toasty belly warming desserts and cakes. Beurre Bosc Pears are also now in season which makes for amazing baking.

I did get a little over excited and bought a few too many when I saw them so I ended up having quite a few too many pears that were getting over ripe, I needed to use them up in some baking. I could have made a tart or pie but didn’t have a lot of time to be in the kitchen this particular day. Keeping it refined sugar-free the easiest recipe that came to mind was a gluten-free cake that I’ve made plenty of times before with citrus fruits such as oranges and mandarins. This time I decided to  try it out with some poached spiced pears and well it turned out a treat. Lovely and moist with just enough spice and sweetness.

I love mix and bake recipes that aren’t too difficult and time-consuming, this recipe certainly ticks all those boxes. I poached the pears first in some water, honey and with a few aromatic spices of cinnamon, nutmeg and vanilla. These spices work well together infusing the flavours into the pears and the smell tantalising the senses which flowed through the kitchen. After the pears are soft, drain the poaching liquid and it’s as easy as adding a few ingredients into a food processor with the poached pears, then bake for half an hour. So simple and makes for a perfect Autumn afternoon tea cake.