• 200gr / 7oz flour
• ½ cm fresh ginger root
• 3 tablespoon water
• 5 tablespoons honey
• Juice of 1 lemon
• 4 pears, peeled, halved and cored
• 1 tablespoon olive oil
• ¼ teaspoon fresh thyme

Peel the ginger root and cut into a fine julienne.

Combine ginger, water, honey, and lemon juice in a wok. Cook over medium heat, stirring, until the honey thickens, about 5 minutes. Be careful not to allow it to get brown or it will taste burned.

Stir fruits, olive oil, and thyme in the pan. Cook over low heat until the syrup is smooth and the fruits are tender, 5 minutes. Transfer fruits to serving bowls, pour syrup over fruits; toss gently to coat. Serve warm. Use apricots and rosemary instead of pears and thyme.