Pears poached in cardamom, cinnamon and chilli syrup with salted caramel sauce recipe
 Poached pears are a light, sophisticated dessert, perfect for anyone looking to spice up their repertoire. 750ml/1⅓ pints pear cider175g/6oz golden caster sugar2½cm/1in piece fresh root ginger, peeled and sliced3 cloves1 large cinnamon stick1 small red birds'-eye chilli10 cardamom pods1 vanilla pod, split in half, seeds scraped out using a knife4 firm Williams or Comice pears, peeled, stalks intact 750ml/1⅓ 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 300ml/10½fl oz whipping cream1 tsp sea salt crystals 300ml/10½fl oz whipping cream 1 tsp sea salt crystals Method For the poached pears, find a saucepan large enough to fit the four pears snugly.Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat.Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely.Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan.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 just tender.Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days).When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick).Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half.Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals.To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce. For the poached pears, find a saucepan large enough to fit the four pears snugly. For the poached pears, find a saucepan large enough to fit the four pears snugly. Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat. Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat. Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely. Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely. Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan. Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan. 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 just tender. 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 just tender. Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days). Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days). When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick). When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick). Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half. Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half. Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals. Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals. To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce. To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce. Recipe tips Peel the pears carefully as they will hold their shape as they cook - presentation is key. Instead of a salted caramel sauce, you could serve these pears with homemade chocolate sauce. Just melt 150g/5oz plain chocolate with 100ml/3½fl oz double cream, 1 tsp vanilla extract and 2 tbsp caster sugar, whisking until smooth, thick and luscious.