Peel and grate the ginger.
Place 500ml water in a pan with the corn flakes and grated ginger. Bring to the boil, then cover and simmer for 3-5 minutes over a low heat. Add the maple syrup.
Wash the apple and pear and pat dry. Quarter the fruits, core and cut into slices.
Heat the ghee in a pan and fry the apple and pear slices over a low heat for 2-3 minutes. Season with cinnamon.
Serve the corn porridge and the fruit compote in glasses.