Gooey Caramel Brownie Mug Cake
The ultimate in decadence.
60g (1/2 cup) raw macadamia nuts, coarsely chopped
2 Tbs white sugar
2 Tbs brown sugar
2 cups water
6 slices peeled, fresh ginger
1 cinnamon stick
2 pinches ground cardamom
1 cup orange juice
2/3 cup good quality thick yoghurt
Preheat the oven to 200 C. Peel the pears, cut into quarters and remove the core. Transfer to a baking dish.
Combine the white sugar, brown sugar, water, ginger, cinnamon and cardamom in a saucepan; stir over low heat until the sugar has dissolved. Bring to the boil and cook for 3 minutes. Add the orange juice and bring to the boil. Pour over the pears.
Bake for 30 minutes or until the pears are tender, stir occasionally. Serve warm or cold with the yoghurt.
Sprinkle with the nuts.