Instructions: Put the pears in a snug fitting pan with enough water to cover.

Scraps the seeds from the vanilla pod into the pan and add the pod.

Add the honey caster sugar orange and lemon peel and lemon juice and bring to the boil.

Lower the heat cover and gently poach for 12 minutes or until just cooked.

Test with a sharp knife: they should feel just firm in the centre.

Leave the pears to cool in the syrup.

Knead cocoa powder into the marzipan until thoroughly mixed.

Roll out to approximately 3mm thickness and cut to a rectangular shape.

Dust with cocoa powder and arrange like a rippled blanket on a serving slab or dish.

Remove pears from pan and bring the syrup to a rapid boil.

Reduce until the syrup has thickened sufficiently to coat the back of a spoon. Spoon a little syrup into each champagne glass and top up with bubbly.

Either serve the pears on the marzipan blanket with the drinks or sit a pear in the neck of each glass and serve the marzipan alongside (with forks).

If you want your pears to look absolutely smooth and devoid of lines (left by the peeler) rub them all over with a tea towel after peeling.

Serves 10

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