Prepare the Base:

• Place the chopped pears, ginger slices, and cinnamon sticks in a medium saucepan.

Simmer the Ingredients:

• Add the water to the saucepan and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the mixture simmer for 30-40 minutes until the pears are soft and fragrant.

Strain the Syrup:

• Using a fine mesh strainer or cheesecloth, strain the mixture into a clean bowl, pressing gently on the pears to extract all the liquid. Discard the solids.

Sweeten (Optional):

• Stir in the raw honey while the syrup is still warm. Adjust the sweetness to your preference.

Cool and Store:

• Let the syrup cool to room temperature before transferring it to a glass jar or bottle. Store in the refrigerator for up to 2 weeks.

• Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
• With a hand mixer, beat the egg whites for about one minute until they are foamy.
• Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
• Gently fold the almond flour and walnuts into the yolk mixture.
• Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.