• 4 oz butter
  • 4 oz caster sugar
  • 2 ripe pears (peeled and cut into quarters)
  • 4 sheets of filo pastry
  • 1 oz ground almonds
  • 1 oz chopped hazelnuts
  • 1 tsp cinnamon powder
  • 1 oz icing sugar
  • ingredients for ginger cream:
  • 0.5 pint double cream
  • 1 piece of crystallised ginger in sugar syrup (finely chopped - available in all supermarkets)


  • Melt 2ozs butter in a heavy based frying pan.
  • Stir in the sugar and add pears and cook on a medium heat until the pears are soft.
  • Melt remaining butter and brush some of the butter over one sheet of filo pastry and sprinkle with sugar, a little cinnamon, ground almonds and hazelnuts and repeat with remaining layers of filo pastry.
  • Cut the pastry into 8 pieces and put onto a pre-heated baking tray in a pre-heated oven at 220°C for 4 minutes.
  • Whip the cream and ginger together.
  • On a plate place one piece of filo pastry, then a pear, drizzle some sauce over it and top with ginger cream.