Peel each pear and cut in half, then carefully scoop out the core but try to leave the stalk in place.

Put the pears in a pan and add water so they are just covered. Then add the honey and vanilla essence and simmer gently for 6 minutes until the pears are tender but not mushy.

Next, gently stir in the raspberries.

Lift the fruit out of the pan, including the berries, and place in a serving dish. Then boil the juice, reducing it to a syrup, and pour over the fruit.

Serve warm or chilled.

Alternative: you can add a stick of cinnamon during cooking for a spicier flavour.