- Cream the butter, sugar and salt together in a bowl for about one minute. Combine the plain flour and cornflour together well before adding to the creamed mixture and mixing to bring together. Chill before using.
- Pat the mixture out onto a piece of baking parchment to a rectangle shape 16cm by 12cm.Place on a tray and chill for for 20-30 minutes, or until firm.
- In a bowl, squeeze 1 lemon and add enough cold water to eventually cover the pears. Peel the pears and place into the bowl as you go. With a peeler, peel 3-4 strips on both the remaining lemon and orange. Squeeze both and add the juice to a small saucepan along with the peel, honey, butter and 2 tablespoons of water. Heat to just dissolve the butter.
- When the shortbread dough is firm, prick all over with a fork and cut into 6 rough squares.
- Remove the crisper plates from both drawers. Arrange the pears lying down in the Zone 1 drawer. Pour all the juice and honey mixture over them then insert drawer in unit. Place shortbread biscuits in Zone 2 drawer, making sure to leave space around them then insert drawer in unit.
- Select Zone 1, turn the dial to select ROAST, set temperature to 190°C and set time to 40 minutes. Select Zone 2, turn the dial to select BAKE, set temperature to 150°C and set time to 35 minutes. Press the dial to begin cooking.
- Carefully give the pears a turn and baste 2 to 3 times whilst they are cooking. Check with point of knife if soft, if necessary roast them for longer.
- Remove the shortbread from the drawer with silicone spatula and place them on a rack to cool. The cooking juices can be reduced in a saucepan to desired consistency if necessary. Serve the pears and shortbread with crème fraîche.
