Salted Caramel Baked Pears

Preheat oven to 200ºC (400ºF).

Cut a small slice from the base of the pear, just enough so it will stand upright properly. Use an apple corer or small knife to cut into the underside and remove the seeds. Brush pear with a little butter and put in the oven. Cook for 30 minutes.

Make the caramel sauce. Add sugar to a small saucepan over a medium heat. The pan should be small enough that the sugar covers the entire base of the pan (with up to a few centimeters of thickness), but still with enough room a good few inches above the sugar.

Melt the sugar slowly. Do not step away, do not make a cup of tea, do not try and get a headstart on the washing up. Once the sugar starts to melt, then stir, stir, stir. Do not let it burn. Once it has reached a golden amber colour, remove from heat.

Stir butter into sugar—it will froth and bubble. This is why it’s important to use a pan that is large enough that it won’t bubble or flick out as you stir it. Keep stirring until mixed well.

Add cream to the pan and stir everything together until fully combined and smooth. Add a generous pinch of salt.

Serve baked pear with salted caramel drizzled over. Absolute bliss!