Fresh pears - you want ripe pears for stewing, but they shouldn't be too soft They should give slightly when pressed. I often use Bartlett pears and Beurre Bosc pears, but have also made this with Corella pears, as in the photos. Use Conference pears and and Comice pears if you are in the UK.Cinnamon - I use ground cinnamon, but you could add 2.5 cm/ 1" piece of cinnamon stick and remove after cooking.Fresh ginger - you could use a pinch of dried ginger, but if you want fiery ginger flavour...
