Makes 8

2 firm but ripe pears

a lemon for squeezing

125g butter, softened

1 cup caster sugar, plus extra for sprinkling

3 large free-range eggs

125g mascarpone

1 teaspoon Heilala vanilla paste or extract

1 ½ cups plain flour

½ teaspoon baking powder

a pinch of salt

finely grated zest of 1 large orange

Preheat the oven to 190°C. Grease and line with baking paper, 8 small loaf tins leaving the paper to overhang a little to allow for ease of removing cooked loaves.

Slice two ‘cheeks’ off each pear for the top of each loaf. Cut the remaining into small dice. Squeeze over a little lemon juice to prevent browning.

Beat the butter and sugar together until combines in a ball – we are not creaming the mixture here. Add the eggs, one at a time, beating well between each addition.

Add the mascarpone and vanilla paste or extract and beat on low until just combined.  Sift over the flour, baking powder and salt and beat on low to just combine.

Using a spatula, fold in the orange zest and the diced pear. Divide the mixture between the prepared loaf tins. Slice the pear ‘cheeks’ and place 2-3 slices on the top of each. Sprinkle with a little extra caster sugar.

Place in the oven and bake for 20-25 minutes until golden.

Eat warm or store once cooled in an airtight container.