Start by making the brittle: Line a baking sheet with parchment paper and add the sesame seeds, pine nuts, pumpkin seeds, a large splash of maple syrup and a sprinkle of chili powder and salt. Mix with your hands until everything is coated. Spread out evenly and cook under the broiler on the high setting for about 5 minutes. Watch very carefully as once it gets to temperature can burn very quickly. Remove and allow to cool and harden before breaking up.
Place the water, sugar, cinnamon sticks and sliced ginger in a medium saucepan and bring to a mild boil.
Peel the pears, cut them in half and scoop out the seeds and core. Add the pears to the boiling liquid. Cook the pears at a simmering low boil for 35-40 minutes, until fork tender. Then remove with a slotted spoon.
Meanwhile, scoop the cream off the top of the can of coconut milk and add it to a small sauce pan with the vanilla extract and honey. Melt together and stir until fully incorporated.
Add the pairs to a small serving bowl and paddle in the coconut cream. Top with the brittle. You may like to drizzle a little maple syrup or honey over the top. This is also good with a scoop of vanilla ice cream.
