Lemon & vanilla baked pears in parchment

Pears come into season just as the weather gets cooler, so what better way to enjoy them than in this baked dessert.
Preparation Time

15 minutes
Cooking Time

50 minutes
Ingredients (serves 4)

1 lemon, thinly sliced crossways
4 small pears
1 tbs caster sugar
1 whole vanilla bean, split lengthways, halved crossways
Double or whipped cream, to serve

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Method

Preheat oven to 180ºC. Cut four 30cm squares of non-stick baking paper. Place one-quarter of the lemon in the centre of each piece of baking paper. Top each with 1 pear, standing upright. Sprinkle 1 teaspoon of sugar around the base of each pear. Add a piece of the vanilla bean.

Bring the edges of the paper together around the stem and secure with unwaxed kitchen string.

Place the parcels in a baking dish. Bake for 45-50 minutes or until the pears are tender. Set aside for 5 minutes to cool slightly. Open the parcels slightly. Drizzle the caramelised juices from the base over the pears. Serve in the paper with cream.

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Source:http://www.taste.com.au/recipes/24879/lemon+vanilla+baked+pears+in+parchment

Mini choc-caramel dessert cakes

If you're short on time but big on flavour, these little choc-caramel dessert cakes are the perfect solution.
Cooking Time

30 minutes
Makes

12
Ingredients

1/2 x 175g bag Caramello Nibbles
200g dark chocolate, chopped
125g butter, chopped
1 cup firmly packed brown sugar
3 eggs
3/4 cup plain flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
Choc-caramel ganache
1/2 x 175g bag Caramello Nibbles
100g dark chocolate, chopped
1/4 cup thickened cream

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Method

Preheat oven to 180°C/160°C fan-forced. Line a 12-hole, 1/3-cup capacity muffin pan with paper cases (see note). Reserve 12 Nibbles. Finely chop remaining Nibbles.

Place chocolate and butter in a large heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until melted and smooth.

Whisk in sugar. Stand for 2 minutes. Add eggs, 1 at a time, whisking well after each addition. Sift flour, cocoa and baking powder over chocolate mixture. Whisk to combine. Whisk in finely chopped Nibbles. Spoon into paper cases. Top each with 1 reserved Nibble. Bake for 20 to 25 minutes or until a skewer inserted in centre of 1 cake comes out with crumbs clinging. Stand in pan for 5 minutes. Transfer to a wire rack to cool slightly.

Meanwhile, make ganache Place Nibbles, chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds or until melted and smooth. Remove cakes from paper cases. Drizzle with ganache. Serve.

Notes

Cooking cakes in paper cases prevents them sticking to the pan.

Source:http://www.taste.com.au/recipes/27294/mini+choc+caramel+dessert+cakes