Chai Poached Pears

1. Place water, spices and sugar into a large pot and allow to simmer 5 minutes for flavours to infuse.
2. Add pears and simmer again for 10-15 minutes, turning intermittently. When poached well, the pears should maintain their shape, but be soft enough to be eaten with a spoon.
3. Allow pears to cool in pot, then remove and discard liquid.
4. Pears can be kept refrigerated for 1-2 days prior to serving.

Salted Caramel Sauce

1. Heat cream in small saucepan until hot and steamy, then set aside.
2. Place one third of the sugar in a large saucepan and melt over low-medium heat.
3. Continue adding small additions of sugar to the melted, until all the sugar has melted and you have achieved a dark, amber colour.
4. Remove melted sugar from heat, and quickly stir in butter and warmed cream, mixing thoroughly and taking great care not to burn yourself as the hot caramel bubbles and rises in the saucepan.
5. Return pan to heat and continue mixing until smooth and thick (10-12 minutes).
6. Allow to cool slightly, then add salt to taste.
7. Leave to cool to room temperature, then transfer to an airtight container or sterilised jar if not using immediately.

To Serve

1. Place pears in bowls, drizzle with salted caramel, and serve with mascarpone and a sprinkle of toasted almonds for a delicious dessert. Decorate with edible flowers such as violas if desired.
2. Alternatively, enjoy pears and caramel as an indulgent topping on your porridge, rice pudding or ice cream.

Enjoy!