Upside-Down Gingerbread with Pears

Preheat oven to 350 degrees F.

Grease a 10-inch cake pan.

Place the cinnamon stick, sugar, lemon juice and water in a large saucepan and stir over low heat to dissolve the sugar. Bring to a boil. Meanwhile, peel, core, and halve the pears. Add them to the saucepan and poach for 5 minutes. Remove the pears from the syrup and allow to cool.

Place the butter and brown sugar in a saucepan and bring to a boil, stirring until combined. Pour the mixture into the prepared pan. Arrange the pears, cut-sides up, on top.

Sift the flour, baking soda, cinnamon and nutmeg into a large bowl.

Combine the egg, light corn or golden syrup and butter, whisking well, and stir into the dry ingredients. Beat the mixture well with an electric mixer. Pour over the pears.

Bake for 1 hour, until a skewer inserted in the middle comes out barely moist.

Allow to stand on a wire rack for at least 30 minutes. Turn out onto a serving platter. Serve warm, with creme fraiche.