Serves 4

200g caster sugar

2 tbsp freshly grated ginger

1 cinnamon stick

4 firm pears

juice of 1 lemon

250g crème fraîche

1 Tbsp clear honey

Method

Fill a pan with 500ml of water and add the sugar, ginger and cinnamon. Bring to the boil, then reduce the heat slightly and bubble for 5 mins. Remove from the heat.

Peel and core the pears, and cut in half lengthways (leave the stalks on if they are still intact). Put in a bowl and toss in the lemon juice as you go to stop them turning brown.

Transfer the pears to the pan with the sugar syrup, making sure the pan is a size where the syrup can coat the pears completely.

Bring to the boil. Reduce the heat and simmer for 25-30 mins, until the pears are just tender.

Leave them to cool slightly in the syrup. Stir the honey into the crème fraîche and serve with the pears.