Halloween pears

Preparation

Chop the pistachios. Peel and core the pears. Zest the lemons.

Method

1. 1 In a small saucepan, combine 500ml water with the orange juice, sugar, lemon zest, maple syrup, cloves, star anise and cinnamon stick.
2. 2 Bring to the boil and simmer gently for 10 minutes.
3. 3 Gently drop the pears into the poaching liquor and cook until a knife slides though the flesh easily, but the pears retain their structure.
4. 4 Allow to cool, then remove the pears from the liquor and chill in the fridge.
5. 5 Meanwhile, make the caramel.
6. 6 In a pan, combine 150ml of the poaching liquor with the sugar and maple syrup, place over a medium heat and cook until it reaches a deep golden colour.
7. 7 Gently warm the cream in the microwave, then carefully add to the caramel, stirring well to combine.
8. 8 Add the sea salt and keep warm.
9. 9 Melt the chocolate over a bain-marie.
10. 10 Dip the pears into the chocolate at a 45° angle, gently wiping any excess from the base.
11. 11 Allow to set.
12. 12 To serve, spoon the caramel into four bowls, topping each with a pear and a sprinkle of pistachios.