4 fresh pears
1 tsp. ground ginger or 1 T. fresh ginger
1/4 c. water

Put the water and ginger in an oven-proof casserole, add pears, and bake, covered, in a 375° oven for 25 minutes or until tender.

Arrange each pear on a plate with buckwheat crepes topped with cardamom yogurt sauce.

Choose pears with the stems still attached; they look prettier. No need to peel them. They will be easy to eat with just a spoon. You can experiment with the flavors.  Try cinnamon, nutmeg, mace, clove, or a mixture.

Serves 4.