3cm piece stem ginger, diced very small, plus 1 tbsp ginger syrup
50g flaked almonds
Preheat the oven to 190°C, fan 170°C, gas 5. Cut the pears in half lengthwise and use a teaspoon to remove the pips. Toss the pear halves with the lemon juice, spices, fresh ginger, and 1 tablespoon stem ginger syrup in a large mixing dish.
Place the pears cut-side up on a baking tray and pour the remaining lemon mixture over them. Roast for about 30 minutes, or until the pears are tender and beginning to caramelize. Remove the pan from the oven and set it aside to cool.
When the flesh is cold enough to handle, carefully scoop it out using a spoon, leaving the edges intact, and place it in a medium bowl with any liquid. Roughly mash with a fork, then stir in the diced stem ginger and the most of the flaked almonds, reserving a few to garnish.
Back into the pear skins, spoon the contents back in and top with the remaining almonds and a touch of salt.
Preheat the oven to 180°C (gas 4) and 160°C (fan). Bake the pears for about 10 minutes, or until they are heated all the way through.
Remove from the oven and serve over the rocket, seasoned pepper.