Long used to flavour soups, stocks and sauces - but most famously used in confectionaries and desserts - caramel remains a firm favourite for sweet tooths.
- Combine the water, wine, sugar, vanilla bean, cinnamon, star-anise and lavender in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low. Add the pears and bring to a very gentle simmer. Cover with a sheet of baking paper. Cook, turning occasionally, for 1 hour or until pears are tender. Remove pears from syrup and place in a heatproof bowl.
- Increase heat to high and bring syrup to the boil. Cook, uncovered, stirring occasionally, for 10 minutes or until syrup thickens. Strain through a fine sieve over the pears. Set aside for 30 minutes to cool. Cover with plastic wrap and place in the fridge for 2-3 hours to chill, turning pears occasionally.
- Place the pears on serving dishes. Drizzle with syrup and serve with ice-cream, if desired.
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