The flavour of the ginger and pears blend together well for this quick triffle.

Ingredients

Custard

• 1 1/2 cups milk
• 200 grams mascarpone
• 1 vanilla pod or 1 tsp vanilla essence
• 1/4 cup Manuka honey
• 2 tblsp cornflour
• 4 egg yolks

Roasted Pears and Sponge

• 3-4 pears, peeled, cored and sliced
• 3 tblsp chopped crystallized ginger
• 1 cup white wine
• 1/2 tblsp Manuka honey
• 8-10 sponge finger biscuits

Method

1. Cut the vanilla pod in half lengthwise and scrap out the seeds. Place with the milk and mascarpone in a saucepan and heat to scalding point. Beat the egg yolks, cornflour and honey together and quickly pour into the hot flavoured milk, stirring constantly over a moderate heat until thickened. Do not boil. Pour into a bowl and cover and leave to cool.
2. Place the pears, ginger, white wine and honey in a shallow ovenproof dish. Roast at 190°C for about 20 minutes or until tender. Cover and cool.
3. Arrange the cool pears and ginger in serving glasses, top with the sponge fingers, drizzle over the wine syrup and spoon over the cooled custard. Decorate with chopped crystallized ginger and whipped cream if wished.