Ingredients
- 50g butter, melted, plus extra for the tin
- 500g ripe buttery pears, peeled, cored and roughly chopped
- juice 1 lemon
- 1 tbsp poire William liqueur (optional)
- 75g plain flour
- 1 heaped tsp baking powder
- 75g caster sugar
- 2 eggs, beaten
- 2 tbsp apricot jam, for the glaze
- icing sugar, for dusting
- creme fraîche, to serve