INGREDIENTS
Serves 4

180g caster sugar

1 teaspoon vanilla bean paste or vanilla extract

2 cinnamon sticks

6 just-ripe packham's triumph pears, peeled

Coffee Sauce:
95g brown sugar

250ml cream

1 teaspoon natural vanilla extract

15g butter

1 shot of lavazza espresso coffee (30ml)

Vanilla ice cream to serve

PREPERATION

1. Heat 1litre of water with the sugar, vanilla and cinnamon in a large saucepan, stirring to dissolve the sugar.
    
2. Bring to boil, ensure the heat is on medium and simmer for 5 min.
    
3. Take the peeled and cored pears with stalks intact, cut a thin slice off the base of the pear so that it stands upright.
    
4. Add the pears to the sauce pan and bring to a simmer, poaching gently. Turn pears occasionally for 10 - 15 minutes unitl they become tender.
    
5. Place all ingredients for the sauce into a small saucepan and heat will stiring to combine and bring to a boil. Cook for 5 min until the mixture is thick, stirring occasionally.
    
6. Rmove the pears from the syrup with spoon. Serve with deizzled warm coffee sauce and scoop of vanilla ice cream