I had some ripe pears and sort of combined elements of two Hugh FW recipes to come up with this little treat to follow Easter lunch. Very simple and now I wish there was more of it.
Peel and cut 3 pears into small pieces, add 3 chopped dried figs, 2 finely chopped blobs of stem ginger and mix with a couple of table spoons of stem ginger syrup. Leave for an hour or so. In a separate bowl whisk about 75g Greek yoghurt and about the same amount of double cream into soft peaks. Spoon the fruit and ginger into 2 bowls, top with yoghurt/cream and sprinkle with almond flakes.