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