A sweet and autumnal dessert.

Ingredients

  • 250ml soft honey
  • 250ml double cream
  • 1 cinnamon stick
  • Pinch freshly grated nutmeg
  • 60g butter - diced
  • 8 pears, copied and cut into quarters
  • 2 drop vanilla extract
  • Zest of 1 lemon and 1 orange

For the topping:

  • 225g plain flour
  • 100g caster sugar
  • 1 tsp baking powder
  • Pinch dried ginger
  • Pinch salt
  • 85g butter, cold and diced
  • 150ml buttermilk

Method

To make the pears:

1. Preheats the oven to 200C.

2. Bring honey to the boil in a saucepan and allow to simmer for a couple of minute raw until it starts to caramelise and darken.

3. Carefully whisk in the cream and allow to slowly cook for approximately three minutes until it thickens.

4. Set aside.

5. Melt the butter in a large pan and add the pear, vanilla, spices and zest.

6. Cook for 5 minutes stirring occasionally.

7. Pour in the honey caramel over the fruit and cook for three to four minutes.

8. Pour into an ovenproof baking dish and spread out.

To make the topping:

1. To make the topping, place the flour, sugar, baking powder, ginger and salt in a large bowl and stir together.

2. Add the butter and rub in with your fingertips until no lumps remain.

3. Add the milk to the flour mixture, holding back a tablespoon of two for brushing, and briefly mix together with a knife until the dry ingredients are all wet and resemble a soft, scone-like dough.

4. Scoop approximately eight heaped spoonfuls on top of the fruit in the baking dish and roughly brush with the reserved milk.

5. Place in the oven and bake for 30 to 35 minutes until golden and the pears are bubbling.

6. Carefully remove from the oven, dust with icing sugar and serve with whipped cream or vanilla ice cream.