Poached Pears in Honey, Ginger, Orange zest and Cinnamon syrup

Peel each pear from stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears.

Use a melon baller or teaspoon sized measuring spoon to scoop out the base, at the bottom of the pear, followed by the core. The pear will look whole when standing upright, but will have a hole at the bottom where the core has been removed.

Alternatively, use a fruit corer - a special tool designed to remove the cores from fruit.

Simply place the end of the corer over the stem and then press it downwards, forcing it all the way through the center of the pear. Give it one or two turns, then draw the fruit corer out. You will now have a perfectly cored pear.

Place 1 cups sugar and 3 cups water in a saucepan. Add cinnamon sticks, vanilla extract, orange zest and chopped ginger. Cook over medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes.

Add pears slowly into the pan by holding it with the stem. Allow the pears to simmer. Cover the pan with aluminum foil and place a lid over it.

Poach the pears in the liquid for 15-20 minutes or until tender. Turn occasionally to ensure even cooking.

Take out the pears and let it cool. Continue to simmer the remaining syrup in the pan at low heat for 10-15 minutes or until it thickens.

Serve pear warm or cooled with a little poaching syrup and a dollop of ice cream.