SERVES 6
PREPARATION 15 MINS
COOKING 50 MINS
6 ripe pears, peeled
2tbsp chopped candied ginger (in syrup)
2tbsp syrup from ginger jar
Chopped zest of 1 lime
½ cup lightly packed brown sugar
30g (1oz) butter
Cream, to serve
1. Heat the oven to 180°C (gas mark 4). Halve the pears lengthways, and scoop out the cores. Place the pears cut-side up in a baking tin and top with candied ginger.
2. Put 150ml (5fl oz) of water in a small saucepan with the syrup, lime zest and sugar, bring to the boil and pour the mixture over the pears. Dot each of the pear halves with a little butter.
3. Roast in the oven, turning and basting occasionally, for 50 minutes to 1 hour, or until tender and nicely golden. If the syrup starts to dry up during cooking, add a little hot water to the dish.
4. Serve the pears warm or at room temperature, drizzled with the pan juices and accompanied by a generous spoonful of ice cream, thick cream or crème fraîche.
TIP
This can be made up to 12 hours ahead. Simply warm in a moderate oven to serve. The pears can also be cooked and served without peeling.