Ingredients

4 firm ripe beurre bosc pears Edible flowers and dried orange slices, to decorate

Vanilla bean ice-cream

300ml milk

300ml cream

1 vanilla bean, seeds scraped

6 egg yolks

150g caster sugar ¼ tsp sea salt

Almond crumb

75g dark brown sugar

50g rolled oats

75g raw almonds, chopped

50g self-raising flour

1 tsp ground ginger

¼ tsp mixed spice

pinch salt

60g butter, melted

Poaching liquor

50g brown sugar 4 cinnamon sticks 2 star anise 10 cloves 10 peppercorns 10 cardamom pods, cracked

2 chai flavoured tea bags

1.5L water

Salted caramel sauce

165g caster sugar

125ml water

75g chilled butter, chopped

125ml thickened cream, at room temperature

¼ tsp sea salt flakes

Method

To make ice-cream, stir milk, cream, vanilla bean and seeds in a saucepan over medium hea

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