I like to use a firm pear such as a Conference or Packham but any pear will work well. The butterscotch sauce is gorgeous and any left will keep in a glass jar in the fridge for up to a week. Spoon it over ice-cream or fruit.

4 Conference pears
300ml approx stock syrup (see above)
2 tbsp caster sugar
2 star anise pods
1 cinnamon stick
100g unrefined soft brown sugar
25g unsalted butter
1 tsp salt
6 tbsp corn syrup or 5 tbsp golden syrup
3 tbsp double cream

1 Place the pears in a stainless-steel saucepan with enough stock syrup to cover, then add the star anise and cinnamon stick. Bring to the boil, then lower the heat and simmer for 20 minutes.
2 Put the sugar and butter in a second pan, measure in the syrup (using a spoon that has been dipped in boiling water makes this much easier). Bring this to the boil, stirring continuously, then simmer for 5 minutes, stirring once or twice.
3 Remove from the heat, add the cream and keep the mixture warm.
4 With a slotted spoon remove the pears from the syrup and boil the syrup until it has reduced to less than 100ml.
5 Place the pears on four serving plates, spoon a little syrup around the pears and then pour the butterscotch sauce over the top. Serve immediately.

Times Recommends

• Top 10 food blogs from around the world
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue