Financier Cake with Poached Pears and Vanilla Ice Cream

I made small round thin individual cakes. This can be made using any size pan you want. Butter the pan of your choosing. The larger the pan the longer the cooking time. Mine were done in about 15 minutes at 400 F. Place almonds and 3/4 cup sugar in food processor, pulse till finely ground. Transfer to a bowl with sifted flour. Gently melt butter in a pan until golden with a nutty aroma (beurre noisette). Add rum if using and vanilla. Whip egg whites with a pinch of salt until stiff peaks form. Fold almond, flour and sugar mixture into the egg whites and then quickly fold in the the butter. Pour cake batter into prepared pans and place in a pre-heated 400 degree oven for 15 to 20 minutes, until the cakes are a golden brown. Cool on a rack. Chardonnay Poached Pears sugar water 2 cups Chardonnay 1 cinnamon stick 1 clove orange zest bay leaf Clean the pears leaving them whole with the stem intact. Place all of the ingredients but the pears in a pan large enough to ensure the pears would be covered with syrup. Simmer until all the sugar dissolves. Add the pears and poach until tender. Serve with a small scoop of vanilla ice cream on top. Re-heat the cakes before serving with a brushing of butter.