If you fancy something new with plenty of spice and sweetness to round off a Sunday roast, this week's dish will fit the bill - and then some.

You'll get sweetness from the juicy pears and an exotic flavour from the cardamom, a pungent spice with an aroma redolent of lemon, mint and smoke. Apples - preferably Braeburn - make a fine substitute for pears.

Cardamom caramelised pears and lime creme fraiche

Serves 4

75g butter

100g dark brown sugar

100g caster sugar

10g root ginger

6 cardamom pods

4 Williams pears

200g creme fraiche

2 limes

Set the oven to 180C/gas mark 4.

Melt the butter in a small saucepan over a medium heat then add the sugars and stir until dissolved. Peel and finely slice the root ginger and add it to the butter along with the cardamom pods. Peel the pears and cut them into quarters, removing the core.

Place the pears on a non-stick baking tray and pour the butter and sugar mixture over the top. Put the tray in the centre of the oven for 30 minutes or until the pears are tender and lightly caramelised. Once cooked, remove the pears from the oven, set them aside and keep them warm.

Next, add the creme fraiche to a large mixing bowl and add the zest of one lime and the juice of both, stirring until fully incorporated.

Arrange the pears on a plate and pour some of the syrup over the top followed by a spoonful of lime creme fraiche. Grate more lime zest over the top.