Caramelised Pears

In a medium saucepan, melt butter and brown sugar over medium-high heat.

Stir in the cardamom pods.

Add diced pears and cook, stirring frequently, until nicely caramelised, about 10 minutes.

Remove cardamom pods and discard.

Transfer pears to a bowl to cool, allowing any of the leftover butter/sugar mixture to remain in the pan.

Bread

Preheat oven to 180° C / 355° F.  Line a 5 x 9 in (12 x 23 cm) loaf pan with parchment. Spritz with non-stick cooking spray, and set aside until ready to use.

In the same saucepan, melt butter, dark brown sugar, and demerara sugar over medium heat, stirring gently until the sugars have melted.

Remove from heat and stir in the molasses, followed by the vanilla bean paste.

In a mixing bowl, combine flour, baking powder, spices, and salt.

Gently fold butter-sugar mixture into dry ingredients.

Add the egg, milk, and oil, stirring gently until just combined. Do not overmix.

Gently stir in the caramelised pears, fresh grated ginger, and chopped walnuts.

Pour batter into prepared loaf pan.

Bake in pre-heated oven for 40 – 45 minutes, or until a knife or cake tester comes out clean.

Cool bread in pan on wire rack, then slice and serve.

Store leftovers in an airtight container at room temperature for up to four days. This bread also freezes well.