Preheat the oven to 180 C.<br></br>

Rinse the pears thoroughly, then slice them in half lengthwise and cut off any tough ends, though I like to leave the stalks on.<br></br>

Scoop out a small hollow in each half, removing the seeds and core and making space for the praline. Arrange the halves (peel-side down), in a skillet or baking pan. Fill the hollows with the praline crumbs, pressing them down lightly. <br></br>

Mix the cinnamon and ginger together, then sprinkle all over the pears, letting some fall into the bottom of the pan as well. Do the same with the sugar.<br></br>

Cut the butter into pieces and place one piece on each of the pear halves and add any remaining butter to the bottom of the pan.<br></br>

Cover the skillet with foil and bake for 30 minutes, then poke a toothpick in to see how much the pears have softened. Cover and bake for another 15 to 20 minutes till they're tender but not mushy.<br></br>

Remove the foil and bake for 5 to 10 minutes to let the tops brown and caramelise a little.<br></br>

Allow the pears to cool for 10 minutes, then top with cream and more hazelnut praline before digging in! The pears can be reheated in the microwave or oven. Enjoy!