Place pears, cinnamon, ginger and all but
Crumble or grate halva and spread it evenly over the pear mixture, making it level as well. Sprinkle remaining sugar on top, then grill (either under an overhead grill or using a cook’s blowtorch) until sugar and halva begin to darken. (Watch carefully as halva will darken quite quickly. It’s best to grill under a moderate heat.) Stand for a minute before eating as the caramel will be fiercely hot.