Use a potato peeler to peel the pears in strips to give a striped effect. Place sugar and water into a large deep saucepan and bring to the boil, stirring until sugar is dissolved. Once it comes to the boil, remove the spoon and don’t stir it again. When the sugar has cooked to a pale caramel, place the pears in, then the orange juice and peel and
Add cream and continue to cook until pears are tender (a skewer will go through easily). Take the lid off and continue to cook until cream has reduced to a caramel sauce. This will take about 20 minutes, so watch carefully to make sure the toffee does not catch or burn.
© 2003 Peter Gordon. All rights reserved.