Ingredients

• 6 small firm pears that still have their stems attached.

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  Poaching liquid:

  700ml water

  225ml red wine

  115g granulated sugar

  2 whole cloves

  1 cinnamon stick

  2 LittlePod vanilla pods (seeds only)

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  Amaretti Filling:

  125g amaretti biscuits, crushed

  125g ground almonds

  4 teaspoons sugar

  4 teaspoons butter

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  Pastry:

  450g pack filo pastry, de-frosted in the refrigerator overnight

  225ml melted unsalted butter

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  Caramel Sauce:

  250g double cream (plus a little extra to thin the sauce)

  250g sugar

  150ml water

  1 tbsp LittlePod natural vanilla paste

  1 tbsp LittlePod coffee extract

Method

1. Peel the pears and cut a thin slice off the bottom to create a flat surface.
2. Combine the poaching ingredients, bring to the boil and simmer for 10 minutes. Remove from the heat and add the pears. Return to the boil and simmer for a further 10 minutes.
3. Remove the pears from the liquid. When they have cooled completely, core the pears from the bottom. Crush the almonds, sugar and butter to make a firm paste, mix with the biscuits and fill the pears, drying any excess liquid.

To prepare the pastry:

1. Use three sheets of filo for each pear.
2. Brush each sheet with melted butter and layer together. Place one pear in the centre of each pastry square. Pull the four corners up towards the top and pinch around the stem, leaving as much stem exposed as possible.
3. Bake the pears until golden brown. While the pears are baking, prepare the caramel sauce.

Caramel Sauce:

1. Bring the water and sugar to the boil and boil until it turns golden brown.
2. Remove from the heat and add half the cream, allowing the sauce to combine to a smooth texture.
3. Add the rest of the cream, the vanilla paste and coffee extract, and return to the heat. Allow the sauce to reduce to the desired consistency.

 Presentation:

1. Place each pear in the centre of a plates and pour the caramel sauce around.
2. Serve with an ice-cream of your choice or clotted cream.

This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.