Grease and line 20 cm spring form pan. Pour the caramel sauce over and spread them evenly with a spatula. Now place and arrange those halved pears with cheeks facing the bottom of the pan. Whisk butter and sugar in the bowl until just combined. Add the eggs, almond meal, flour, baking powder and lemon rind and mix until just combined.
Spoon the mixture on the top of the pears. Bake for 35–40 minutes or until cooked when tested with a skewer. Invert into a serving plate. Serve with double cream.