Serves 10

10 pears, peeled, cored
250g sugar
500ml water
Juice of a lemon
Zest of one orange or one lemon
1 cinnamon stick
1 vanilla pod
3 star anise

Place the prepared pears in acidulated water, enough to cover – that is - water with the juice of a lemon, to stop the pears from discolouring - while you prepare the poaching syrup.

Place the sugar, water, orange or lemon zest and spices in a medium sized pan, on the stove, dissolve the sugar and bring slowly to the boil; simmer for a few minutes, add the pears and cover with a cartouche and bring slowly to the simmer.  Add more sugar syrup if required to cover the pears.  Poach gently until the pears are just tender.  Once cooked, leave to cool in the pot for a few minutes and then transfer to a bowl; do not allow the pears to overcook.  When the syrup has cooled – pour back over the pears.  Set aside – refrigerate if necessary.

Serve in a glass, drizzled with the warm butterscotch sauce.

Butterscotch sauce
Serves 10 pears

200g brown sugar
100g butter
160ml cream or thick Greek yoghurt
2 tsp vanilla extract

Place all the ingredients into a saucepan, stir to dissolve the sugar and melt the butter; then bring to the boil, and simmer gently until caramel coloured. You can add more cream to enrich the sauce when serving, if desired. 

Chantilly Cream – French Cream

The Italian version of this is called Panna Montata
100ml cream
caster sugar to taste
vanilla essence to taste
Beat to soft peaks.

Sugar Stock Syrup

Makes about 500ml
250g sugar
500ml water

Put the water and sugar in a heavy based saucepan and dissolve over a low heat; bring to the boil and boil for 5 minutes.  Let cool and then pour into a clean bottle and keep in the fridge for up to 2 weeks.

For reduced stock syrup, boil until reduced by half before cooling.

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