From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
50 g butter (plus extra for greasing)
4 large ripe pears
juice of 1/2 lemon
25 g walnuts (finely chopped)
4 tblsp golden syrup
lightly whipped double cream, to serve
Preheat the oven to 200C (400F/Gas 6) and butter a dish large enough to take the pears in a single layer.
Peel the pears and then cut each one in half and using a teaspoon scoop out the cores. Toss in the lemon juice to prevent them from going brown.
Place the butter in a bowl and beat in the walnuts then use the mixture to fill the cavities of the pear halves. Drizzle over the golden syrup and bake for 25-30 minutes or until the pears are softened and the sauce at the bottom of the dish is bubbling.
Arrange the pear halves on plates and spoon over the sauce, then add a spoonful of the whipped double cream