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Pears poached in cardamom,cinnamon and chilli syrup with saltedcaramel sauce

IngredientsFor the poached pears

750ml/1? pints pear cider

175g/6oz golden caster sugar

2½cm/1in piece fresh root ginger, peeled and sliced

3 cloves

1 large cinnamon stick

1 small red birds'-eye chilli

10 cardamom pods

1 vanilla pod, split in half, seeds scraped out using a knife

4 firm Williams or Comice pears, peeled, stalks intact

For the salted caramel sauce300ml/10½fl oz whipping cream

1 tsp sea salt crystals

Preparation method1. For the poached pears, find a saucepan large enough to fit the four

pears snugly.

2. Add the cider, sugar, ginger, cloves, cinnamon stick, chilli andcardamom to the pan and bring to the boil, then remove the pan fromthe heat.

3. Add the vanilla pod, vanilla seeds and pears to the pan, making surethe liquid covers the pears completely.

4. Cut out a circle of greaseproof paper a little larger than the diameterof the pan. Place the circle over the pears, pressing it down so that itfits inside the pan.

5. Return the pan to the heat and bring the mixture to a simmer.Continue to simmer for 35-45 minutes, or until the pears are justtender.

6. Remove the pan from the heat and set aside to cool, then chill thepears, in their syrup, in the fridge, overnight if possible (they will keepfor 1-2 days).

7. When ready to serve the pears, strain 200ml/7fl oz of the cooledsyrup into a pan (discard the collected vanilla pod, cardamom pods,ginger and cinnamon stick).

8. Bring the syrup to the boil, reduce the heat until it is simmering andcontinue to simmer until the liquid has thickened to a gloopy syrup

overnightpreparation time

30 mins to 1 hourcooking time

Serves 2

By The Hairy BikersFrom Hairy Bikers Everyday

Gourmets

This light, sophisticateddessert is perfect for anyonelooking to spice up theirrepertoire.

Top recipe tip

Peel the pears carefullyas they will hold theirshape as they cook -presentation is key.

Instead of a saltedcaramel sauce, youcould serve thesepears with homemadechocolate sauce. Justmelt 150g/5oz plainchocolate with100ml/3½fl oz doublecream, 1 tsp vanillaextract and 2 tbspcaster sugar, whiskinguntil smooth, thick andluscious.

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and reduced in volume by half.

9. Whisk in the whipping cream and cook to heat for a further 1-2minutes. Just before serving, sprinkle over the salt crystals.

10. To serve, carefully remove the pears from the remaining syrup.Slice the bottom off each pear so that each can be stood upright ona plate. Spoon over a tablespoon of the remaining poaching syrup.Drizzle over the salted caramel sauce.