Pre heat oven to 200 degrees.
In a saucepan, mix the apple juice, half zest of orange, 1 cinnamon stick and the juice of orange.
On a medium heat, leave to infuse for 10 minutes.
Meanwhile, make the crumble. Rub together cubed butter and flour to make a breadcrumb consistency. Add the sugar and put in oven for 20 minutes.
Peel the pear and add to the infused juice, leaving to simmer for 25-35 minutes, depending on size of pear.
Mix together the remaining grated zest and creme fraiche.
Add a ladleful of juice into another saucepan and reduce until a syrup-like consistency
Once the pear is cooked, serve on a plate with the crumble and creme fraiche and the syrup sauce. Mint to garnish.
400ml apple juice
1 cinnamon stick
1 orange, one half grated zest, one half sliced zest
20g butter fridge cold
1 tbsp creme fraiche
mint optional to garnish