1 unwaxed lemon, zest and a little juice
3 conference pears, peeled, cored and cut into thick slices
100²µ/3½´Ç³ú demerara sugar, plus 1 tbsp for the caramelised pears
icing sugar, for dusting
4 tbsp maple syrup
50²µ/1¾´Ç³ú pecan nuts
pinch of salt
75²µ/2½´Ç³ú stem ginger in syrup, finely chopped
100ml/3½fl oz syrup, reserved from the stem ginger
½ vanilla pod, cut in half lengthways and seeds scraped out
60g/2¼oz unsalted butter
4 tbsp crème fraîche
4 large free-range eggs
4 slices brioche