80g brown sugar
60ml thickened cream
1 litre water
2 cinnamon quills
Peel the pears and remove the cores. Bring all of the poaching liquor ingredients to the boil in a saucepan large enough to fit the pears. Poach the pears until tender and remove from liquor.
Add butter to a frypan. Add the brown sugar and let it start to caramelise. Add the pears, coat in caramel and thicken. Remove the pears and add some of the poaching liquor to the caramel. Add cream to finish the caramel off. Serve.