Instructions: Peel and core the pears. Combine the water, sugar and lemon juice, bring to a boil, and simmer 5 minutes. Add the pears, cover, and poach for about 12 minutes or until the fruit can be easily pierced with a tip of a sharp knife. Let cool in the syrup, remove, and drain, reserving syrup.

While pears are cooking, plump raisins by soaking in brandy.

Crush biscuits and melt butter.

Make a crust by mixing biscuit crumbs and melted butter. Butter a 25cm spring form cake mold or a pie plate and line it with the crust.

Slice 3 pears and arrange on bottom of pan. Whip ricotta cheese with sugar, then stir in egg yolkst. Fold in raisins and grated lemon zest. Dice 2 pears and fold in.

Fill lined cake mold with this mixture to within 1cm from the top. Bake in a 375F/190C degree oven for 25 minutes. Cool on a rack, then chill in refrigerator.

Bring the poaching liquid to the boil and simmer until reduced by half, or until it is about 1 cup. Mix the cornstarch with a little cold water to dissolve it. Add to syrup and cook for few minutes to thicken. Cool. Slice the remaining pears into 1cm slices and arrange in a decorative layer over the top of the cake, and glaze with the syrup. Chill until set.

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