Preheat the oven to 140°C and butter a 20cm square cake tin.
Sieve flour, salt, ginger, nutmeg, and mixed spice into a bowl and mix in oats.
Melt syrup, treacle, butter, and sugar in a saucepan over gentle heat without boiling.
Pour the melted mixture into the dry ingredients and stir to combine.
Mix in the beaten egg and milk to create a soft batter.
Pour batter into the tin and bake for 50 minutes until firm.
Cool parkin in the tin for 10 minutes before turning out and slicing into squares.
Place pears, perry, sugar, cinnamon, nutmeg, and lemon peel in a saucepan.
Cover with a greaseproof paper circle to keep pears submerged.
Simmer for 15 to 20 minutes until the pears are just tender.
Remove pears and boil the remaining liquid until it reduces to a light syrup.
Serve a parkin square with a pear, syrup, and ice cream.