SPICED PERRY POACHED PEAR WITH NUT CRUMBLE AND CREAM

6 dessert pears (Rocha or Williams) 1 litre sparkling perry 1 stick cinnamon 6 cloves 6 allspice berries 1 tsp black peppercorns 1 vanilla pod, split 125g unrefined golden caster sugar The juice of 1 lemon Finely dice the bread and bake in the preheated oven for about 10 minutes or until golden brown and fragrant. Turn the oven up to 160ºC / Gas 3. In a bowl, sift together the cornflour and icing sugar, then add the chopped hazelnut mixture and the toasted bread. Stir in the melted butter and egg. Spread the mixture thinly onto baking trays lined with parchment paper and bake in the oven for 10-15 minutes, or until golden and crisp. When cool enough to handle, break it into rough shards and store in an airtight container until required. Now for the pears. Heat the oven to 180°C / Gas 4. Peel each pear, leaving the stalk, and carefully scoop out the pips using a small spoon or melon baller. Then, with a coarse teatowel, rub along the peeling lines to leave a smooth, perfect pear. Pour the perry into an ovenproof dish suitable for poaching all the pears together, and add the sugar and the aromatics. Pop in the pears, cover and bake for 40-50 minutes, turning occasionally, until the fruit is cooked, and a knife will pass easily though each pear. Remove from the liquid and drain, before refrigerating. Reduce the cooking liquid down to a thick, nut-brown syrup and strain into a suitable container. To serve, whip the cream with the vanilla seeds until light and pillowy, then chill until required. To serve, place a pear on each plate. Arrange some hazelnut crisp around, and spoon on a big dollop of cream. Finish the dish with a drizzle of perry syrup and a little fresh mint.