Honey vanilla pears with ginger cream

1 Place pears in a pan large enough to fit them snugly, and add enough water to just cover. Scrape seeds from vanilla beans and add seeds and beans to pan. Add honey, sugar, 2 tablespoons lemon zest, lemon juice and apple juice. Place over medium-high heat and bring to the boil.

2 Reduce heat, cover and gently poach pears at a gentle simmer for 10-15 minutes until just cooked. Allow to cool in the liquid.

3 Meanwhile, in a small bowl combine yoghurt, cinnamon and half of the ginger.

4 Remove pears with a slotted spoon. Place pan back on high heat to bring cooking liquid to a rapid boil. Reduce heat and simmer until slightly thickened. Serve 2 pear halves each with yoghurt and sauce, garnished with zest and ginger.