Pear, the glorious pear! Soft, juicy, tasty, with a hint of summer petals. And yet pears are not used enough in home cooking. I don’t know why! The season is September through to January and there are loads of varieties to choose from. In this recipe I have combined the pears with cardamom and Szechuan peppers, and they will gladly take them on to lift themselves to new heights. Yet the right quantity is critical as too much would overwhelm the subtlety of this delicate fruit. You can use the same quantity of syrup and adjust the number of pears according to the size and your guests’ appetites! This dessert goes really well with Pistachio Madeleines.