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Add 1/2 cup of the caramel sauce, cover, and cook over moderately low heat, stirring occasionally, until the pears are tender, 5 minutes. Scrape the pears onto a plate and refrigerate until cool.

Squeeze of lemon juice. 50g butter. 3 tbsp brown sugar. ½ tsp cinnamon. pinch of salt. Natural yoghurt and pancakes or hotcakes to serve. READ MORE: * Recipe: Butterscotch and apple self-saucing ...

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Cook, stirring occasionally, until caramel is thick, syrupy, deep amber in color, and reduced to about 3/4 cup and apples are fork-tender, about 1 hour. Remove caramel from heat; turn off burner.