Method

• 1.
  For the crema di latte, remove the lemon zest with a vegetable peeler. Place the egg yolks, 75g of the sugar, the cinnamon, flour, milk, cream and half the lemon zest in a saucepan. Whisk to combine, then cook over low heat, stirring constantly, for 20 minutes or until slightly thickened. Pour the crema into a bowl, cover with buttered greaseproof paper and refrigerate until ready to serve.
• 2.
  Juice the lemon. Place the pears in a snug-fitting saucepan with enough water to cover. Add the remaining sugar, the lemon juice, the remaining zest and the limoncello and bring to the boil, stirring occasionally, to dissolve the sugar. Reduce heat to low, cover and poach gently for 12 minutes or until cooked (this will depend on the ripeness of the pears). Remove the pears with a slotted spoon. Bring the pan of syrup to a rapid boil and reduce until thick enough to coat the back of a wooden spoon.
• 3.
  To serve, place a pear on each plate, drizzle with syrup and some crema di latte.