Poached pears with Sichuan pepper and cardamom

Toast most of the Sichuan peppercorns for a few minutes in a dry frying pan until fragrant, reserving a few fresh. Lightly crush the toasted peppercorns and add them to a large saucepan with the lightly crushed cardamom pods and the coconut sugar

Add 800ml of water to the pan and gently bring to the boil. Meanwhile, make a cartouche out of baking paper by cutting a sheet of paper that will fit in the pan with a small hole in the centre

Once the poaching liquid is simmering and the sugar has dissolved, remove from the heat

Peel the pears, leaving the stalks on, then place them into the pan with the lime juice. Place the cartouche on top so it is touching the liquid, bring to a simmer and cook for 20-30 minutes, depending on how ripe your pears are

Once the pears are cooked through, lift them out of the poaching liquid and set aside in a bowl, covered with the cartouche so they don't dry out. Continue to simmer the syrup to thicken and reduce it slightly

Place the butter in a frying pan over a medium heat. Once melted, add the poached pears and lightly fry them to give them a little colour for around 3-5 minutes

To serve, place 2 whole pears in each dish, then cut the remaining pears in half and place a half in each bowl. Drizzle over some syrup and lightly crush the reserved (non-roasted) Sichuan peppercorns, sprinkling them over the top. Enjoy with madeleines or biscuits of your choice