1 pear, peeled and cubed
50g/1¾oz white wine
50g/1¾oz brown sugar
1. Place all the ingredients into a saucepan and heat on low, until the sugar has melted.
2. When melted bring mixture to the boil and cook for ten minutes.
3. Serve pears either hot or cold with all the juice.
or an alcoholic version 
85g/3oz caster sugar
3 tbsp red wine
pinch cinnamon
2 After Eight chocolate mints, broken up
2 pears
150ml/5fl oz double cream
1 vanilla pod, seeds removed
To serve
2 After Eight chocolate mints
icing sugar, to dust
sprig of fresh mint
Method
1. Place the sugar in heavy-based pan and cook over a low heat until dissolved and a caramel has formed.
2. Add the red wine and cinnamon to the pan and heat for a further minute.
3. Remove from the heat and stir in the after Eight Mints until melted and thick enough to cover the pears.
4. Place the cream and vanilla seeds into a large bowl and lightly whip until slightly thick.
5. Reserve a few spoonfuls of the cream mixture, for decoration.
6. Spoon the remaining cream between serving plates and place the pears on top.
7. Pour the caramel sauce over.
8. Using the reserved cream make two quenelles between spoons and serve on top of the pears.
9. Finish by decorating with the chocolate mints, icing sugar and fresh mint.
10. Serve.
