Ginger cake with maple-butter pears

Toast the pecans in a dry frying pan for a few minutes until smelling nutty. Set aside to cool, then roughly chop.

Meanwhile, core and slice each pear into 8 long wedges and cut the ginger loaf into 6 slices. Melt 25g butter over a medium-low heat in the same frying pan and cook the cake slices for 1-2 minutes on each side until lightly browned; set aside on a plate and keep warm. Wipe out the pan and melt the remaining 25g butter. Drizzle in the maple syrup and stir to combine. Add the pears, cut-side down and cook for 6-8 minutes, turning halfway, until golden and lightly caramelised. Use a slotted spoon to transfer to a plate.

Add 2 tbsp water to the maple butter (it may spit, so take care) and stir to combine. Reduce briefly until syrupy. Meanwhile, whisk the mascarpone in a bowl with 1-2 tbsp water until smooth and forming soft peaks. Divide the cake and pears among plates, adding a dollop of mascarpone. Drizzle over the juices and scatter over the pecans to serve.