Preheat the oven to 180'C.
Melt the butter and cook to a beurre noisette (when the butter starts turning brown). Leave to cool.
Mix together the flour, icing sugar, ground almonds and the ground ginger. Chop the candied ginger into small pieces and add to the mixture, along with the melted butter.
Whisk the egg whites slightly (until they begin to foam) and then fold into the mixture. Spoon the financier mix into silicone moulds, transfer to the oven and bake for 10 minutes or until golden brown.
Peel the pears, remove the core and cut the fruit into large chunks.
Place the caster sugar in a pan and melt without stirring to form a caramel. Add the pear to the pan and cook over a low heat until soft and coated in the caramel.
Serve the financiers alongside the caramelised pears and finish with a spoonful of Greek yogurt to serve.
«Vary the spices in this recipe according to taste and try serving with caramelised nectarines or peaches.»