Created by Chef Dale MacKay
Toast oats in a frying pan over medium heat for three minutes or until light golden brown.
Stir in butter, cinnamon and 1 1/4 tablespoons of honey and continue to toast for two more minutes. Remove from heat.
Mixture will get crunchier as it cools.
With an electric mixer, whip 1 1/2 teaspoons of honey and whipping cream until stiff peaks form. Refrigerate until ready to use.
In a small saucepan, simmer fruit vinegar and remaining one tablespoon of honey over medium heat for 20 minutes or until it is reduced by 70 per cent. The reduction will hold a line on a plate when cooled.
Preheat grill to medium heat.
Cut each pear into three slices approximately one-inch wide.
Dust powdered sugar evenly on both sides of the pear slices.
Grill each slice for two minutes per side or until they just start to soften. They should still be a little firm, as they will continue to cook once removed from the grill.
While still warm, place one large or two slices of pear on a plate.
Top with a small spoonful of oats, whipped cream and another spoonful of oats.
Drizzle 11/2 teaspoons of vinegar reduction over and around the pears. Garnish with ginger and basil.