This autumnal fruit is served hot with a warming caramelised butter sauce and is complemented by a slice of crumbly shortbread.

Method
1  Peel the pears, leaving on the stalk.
2   Melt the butter in a pan and put in the pears. Sprinkle the sugar over the top and add the lemon juice and vanilla pod. Simmer, turning occasionally for about 20 – 30 minutes, according to the ripeness of the pears.
3   Remove the vanilla, pour in the cream and bring up to bubbling point. Serve on a platter with the cream sauce poured over and a wedge of shortbread on the side.

Method
1  Heat the over to Gas Mark 2 or 150C. Put the flour, cinnamon, butter and caster sugar in a food processor and whizz until crumbly.
2 Chop the chocolate (use the very best quality) and add to the processor. Whizz up again briefly and then press into a 20cm (8”) greased tin. Mark into 8 pieces and prick over with a fork.
3  Sprinkle the Demerara sugar over the top and bake for about 45 minutes. Cut the eight sections again. Leave to cool and store in a biscuit tin, if necessary.