date:Jun 17, 2014
1/2 cups (375ml) water in a saucepan. Bring to the boil over high heat, then reduce heat to low and cook for 8-10 minutes until pear is tender when pierced with a knife. Transfer pear to a bowl, then return the poaching liquid to medium-high heat and simmer for 15 minutes or until reduced by two-thirds. Strain over the pear and set aside to cool.
6. For the butterscotch sauce, place all the ingredients in a pan over medium heat and bring to just below boiling point. Reduce the heat to medium-lo