Method

• 1.
  Preheat oven to 160°C. Lightly grease a 20cm x 30cm slice pan and line with baking paper, leaving 3cm overhanging long sides of pan. Scatter sage leaves over base of prepared pan and set aside.
• 2.
  Place 2 tbs brown sugar on a small plate. Press the cut side of each pear into the sugar. Place a large non-stick frypan over medium heat. In batches, add pear, cut-side down, and cook for 1 minute or until sugar is caramelised. Carefully place pear, cut-side down, into prepared slice pan.
• 3.
  Add 50g butter and remaining 15g brown sugar to frypan and cook, stirring, for 2 minutes or until butter mixture is bubbling. Pour into prepared pan around the pears.
• 4.
  Melt remaining 200g butter, allow to cool completely, then place in a large bowl with almond milk, vanilla and eggs. Whisk to combine.
• 5.
  Place flour, bicarb, 1/4 tsp salt flakes, caster sugar and almond meal in a large bowl. Add egg mixture and creme fraiche, and stir until smooth. Pour over the pears.

• 6.
  Bake for 50 minutes to 1 hour or until a skewer inserted in the centre comes out clean. Cool in pan for 15 minutes, then invert onto a serving platter and drizzle with maple syrup to serve.