Ginger Pear Loaf from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod

Ingredients

• 3 pears (Bosc pears are a perfect choice)
• 500 ml (2 cups) water
• 200 g (7 oz) granulated sugar
• 2 teaspoons ginger paste
• 90 g (3 oz) golden syrup
• 90 g (3 oz) butter
• 90 g (3 oz) soft brown sugar
• 1 teaspoon ground ginger
• 125 g (4½ oz) plain flour
• 1 egg
• 100 ml (⅓ cup + 1 tablespoon) milk
• Extra handful of plain flour to dust pears
• 3¼ teaspoon bicarbonate of soda
• ½ teaspoon mixed spice
• 1 stick of cinnamon
• 6 cloves
• 1 orange
• 1 lemon