1 - Core the pears, then peel as neatly as possible and halve.

2 - If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.

3 - Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling.

4 - Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.

5 - Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised.