Caramelised Ginger Creams with Gingerbread and Glazed Pear from Paramount Desserts by Christine Manf

Ingredients

• 125 ml milk
• 1 tablespoon minced fresh ginger
• 75 g castor sugar
• 300 g castor sugar
• 100 g unsalted butter
• 1 teaspoon ground cinnamon
• 2 teaspoons minced candied ginger
• 350 ml thick (45 per cent) cream
• 750 ml Sugar Syrup
• 2 large eggs, beaten
• 50 g crème fraîche
• 175 g self-raising flour
• 150 ml green ginger wine
• 250 ml Poire William liqueur
• 70 ml golden syrup
• 2 teaspoons ground ginger
• 2 eggs
• 6 large egg yolks
• 2 tablespoons minced fresh ginger
• 50 ml green ginger wine
• 100 ml milk
• 125 g dark-brown sugar
• 50 ml water
• ½ teaspoon baking powder
• 6 ripe beurre bosc pears