Place the pear pieces into a small saucepan and add the merest splash of water. Cover, and cook over a low heat for about 10 minutes for the pear to steam until tender.

Remove from the heat and use a stick blender to puree into a smooth sauce. Add the butter, honey or maple syrup and salt and reheat. Stirring to combine until the sauce has a lovely shine. Remove from the heat and add the lemon juice. If it is too thick add a splash of milk or cream. The sauce should slowly pour off a spoon. Pour into a jug and serve warm alongside the pear and frangipane tart.

Any extra sauce can be stored in the fridge and used within 5 days. Warm to loosen and drizzle over pancakes or waffles, ice cream or stir through yoghurt for a simple dessert.