Pear Sticky Toffee Cakes with Miso Caramel Sauce

Ingredients

• 1 cup dried dates (about 6 ounces), pitted and coarsely chopped
• 1 cup water
• 1 cup all-purpose flour (about 4 1/4 ounces), plus more for dusting tin
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup packed light brown sugar
• 1/4 cup unsalted butter (2 ounces), plus softened butter for greasing tin
• 2 large eggs
• 2 medium Bartlett or Anjou pears, peeled, cored, and cut into 1/3-inch pieces (about 2 cups)
• 3/4 cup unsalted butter (6 ounces)
• 1 cup packed light brown sugar
• 1/2 cup white miso (organic, if possible)
• 1 cup heavy cream
• 1 cup heavy cream

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