Begin by poaching the pears. Peel the pears and cut them in half. Combine all the remaining ingredients in a saucepan and bring to a simmer over a medium heat. Add the halved pears and poach for around 15-20 minutes, being mindful not to overcook the pears, you still want them to remain firm

Combine all the stewed apple ingredients in a small saucepan and simmer over a low to medium heat until soft and sweet. Add a splash of the pear poaching liquor to loosen the ingredients if needed.

For the crumble begin by pre-heating the oven to 180ºC/ Fan forced 160ºC. Add the flour, oats, butter and sugar to a large bowl and crumble using your fingers until all ingredients are combined and you have a fine crumb. Add the raisins and mix thoroughly.Spread the crumble out on a baking tray and oven bake for 10-15 minutes until it begins to turn golden then remove and set to one side until ready to use

To make up the individual desserts, add a spoonful of the stewed apples to each ramekin, followed by half a pear, a generous glug of the poaching liquor and then top with a handful of crumble. The top of the pear should be left uncovered by the crumble. Place the ramekins onto a tray and bake in the oven at 180ºC/ Fan forced 160ºC 4 for 5-10 minutes to warm through, then serve immediately