Heat the oven to 200C/180C fan/gas 6. Mix the lemon juice and cornflour together in a small bowl. Tip this into a medium ovenproof dish with the pears, sugar and rum. Dot over the butter and bake for 20-25 mins until the pears are soft, tossing halfway through.

For the topping, rub the flour and butter together in a bowl between your fingertips until the mixture is a coarse breadcrumb-like texture. Stir through the sugar, both types of coconut, the almonds, cinnamon and 1/2 tsp sea salt flakes. Spread the mixture over a baking tray and bake for 10-15 mins until golden and crunchy. Sprinkle the topping over the pears, then bake for another 10-15 mins. Leave to cool slightly, then serve warm in bowls with clotted cream.