A wonderful dessert (from the Sunday Times magazine) for those times you don’t want to make anything too heavy or have only a few minutes to prepare. The most important about this is the right size of the tin, as pears need to be close together so all the buttery, cardamomy and gingery goodness permeates through them.
4 pears, peeled, halved and cored
75g dark brown sugar
4 tbsp runny honey
1½ tsp ground ginger (I used fresh ginger, thinly sliced using a grater)
Juice and finely grated zest of ½ lemon
4 tbsp unsalted butter
8 cardamom pods, squashed
Preheat the oven to 180C/350F/Gas Mark 4. Put the pear halves in a small roasting pan, cut side down and in a single layer, so they fit relatively snugly. Sprinkle with the sugar, honey, ginger, lemon juice and zest. Dot with the butter and tuck in the cardamom pods.
Put the pan in the oven and bake for 40 minutes, turning the pears cut side up and basting halfway through, until the fruit is tender and the sauce is bubbling and sweet. Allow to cool for 5 minutes, then serve with cream, ice cream or yoghurt.