- Half fill a pan with water and add the vanilla pod, cinnamon stick, star anise, caster sugar and orange peel. Bring up to the boil and allow the sugar to dissolve before lowering the heat and adding the pears. Simmer gently for 15 minutes until the pear is tender. Remove from the heat and leave the pears to cool in the poaching liquid.
- To make the salted caramel sauce start by melting the sugar in a pan. Gently melt in the pan and swirl around but avoid vigorous stirring until the sugar has completely dissolved and it has gone a deep golden-brown colour. Then immediately take off the heat and add the butter and half of the cream – it will bubble a lot – whisk this in before adding the remaining cream and a generous pinch of Maldon Sea Salt, whisking to a smooth caramel sauce.
- Serve the pears with some crème fraiche, the salted caramel sauce and some toasted almonds.
Serving: 4 people
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients
1 vanilla pod, halved lengthways
1 cinnamon stick
1 star anise
3 strips of orange peel
250g caster sugar
4 firm pears, left whole but peeled
150g caster sugar
90g unsalted butter
225ml double cream
1 tsp Maldon Sea Salt
Crème fraiche, to serve
Toasted flaked almonds, to serve
Preparation
You may be interested in
JOIN OUR MAILING LIST
Keep up to date and stay inspired with the latest recipes.