Add water (1½ cups), orange juice (2 oranges - approx ½ cup), orange peel (4 strips), white sugar (¼ cup/60g), honey (1 tbsp), ginger (2½ cm/1" piece cut into 6), cloves (6) and cinnamon (a pinch - a scant ⅛ tsp) to a saucepan. Bring to a simmer.
Meanwhile, peel and quarter the pears, and remove the cores.
Add quartered pears to the syrup mixture in the saucepan, topping up with extra water if needed until the pears as just barely covered.
Top with a circle of baking paper (a cartouche - see section in recipe post) then simmer for 15 minutes or until pears are soft.
When soft, remove stewed pears with a slotted spoon and set aside. Continue to simmer syrup to desired consistency. Remove orange peel, ginger and cloves to serve.
Serve pears topped with syrup, a dollop of mascarpone and nut crumble sprinkled on top.