Honey Roast Pears (gf)

150ml golden syrup 30 grams butter, diced thinly peeled rind of 1 lemon

Preheat oven to 200°C fan bake. 1 tablespoon grated fresh ginger 3 tablespoons lemon juice 5 ripe pears, unpeeled

Combine the golden syrup, sugar, butter, ginger and the lemon rind and juice in a roasting pan big enough to fit the halved pears in a single layer. Place the pan in the oven for a few minutes until everything has melted together then stir to combine.

Halve the pears and scoop or cut out the cores. Add the pears to the pan, cut side down, and spoon over the caramel.

Roast, turning twice during cooking and basting with the bubbling caramel each time. Depending on the firmness of the pears, it can take up to 40 minutes; check every 10 minutes after half an hour of cooking. Leave the pears until warm before serving with the mousse. MAKES 10 HALVES