Method

Poached Pears

In a large pot, combine water, brown sugar, rooibos tea bags, and Vin de Constance. Split the vanilla pod lengthways, scrape the seeds, and add both seeds and pod to the pot. Place over medium heat and bring to a boil, stirring occasionally to dissolve the sugar.

When the liquid is boiling and the sugar has dissolved, add the pears. Reduce the heat to medium, cover the pot with a lid, and simmer for 10 minutes or until the pears are tender but still firm.

Remove the pears from the poaching liquid and set them aside. Reduce the heat to low and simmer the poaching liquid until it becomes syrupy, about 10-15 minutes. Set aside.

Nut Praline

Line a baking tray with greaseproof paper and spread the mixed nuts over it.

In a small saucepan, combine the castor sugar and water. Place over low heat and stir until the sugar dissolves. Bring to a boil and continue boiling without stirring, occasionally brushing the sides with a wet pastry brush. Boil for 15-20 minutes until it reaches the hard crack stage and turns a rich golden colour.

Remove from heat and set aside for 1-2 minutes until the bubbles subside. Pour the toffee over the nuts and leave to set for about 10 minutes. Once cooled and hardened, break into decorative shards. Optional: pulse some shards in a blender for a rough dust.

Butterscotch Sauce

Melt butter in a saucepan over medium heat. Add the brown sugar and heavy cream. Stir with a rubber spatula until well mixed.

Bring the mixture to a boil, occasionally scraping down the sides. Boil for 4-5 minutes. Remove from heat and stir in Maldon salt and vanilla extract. Set aside until ready to serve.

To Serve

Gently combine the mascarpone and yoghurt, avoid overmixing as the mascarpone can split. Swirl the yoghurt mixture into serving bowls. Place a poached pear into each bowl and drizzle with the reduced poaching liquid. Add a drizzle of butterscotch sauce, top with nut praline and a sprinkle of praline dust and serve immediately.