Instructions: First make the praline: place the granulated sugar in a small heavy saucepan with 2 tbsp cold water.

Heat very slowly over a low heat until the sugar dissolves then increase the heat to medium and cook without stirring for about 810 minutes or until you have a golden caramel.

Remove from the heat stir in the sesame seeds and pour immediately onto a lightly oiled baking tray.

Leave to become completely cold then break into chunks and grind briefly in a food processor until roughly chopped. (Or place in a plastic bag and crush with a rolling pin.)

For the ice cream whisk the yolks and caster sugar together until pale and thick.

Bring the cream and milk slowly to the boil.

Pour about half of this over the egg mixture whisking all the time.

Then return this to the pan whisk to combine then cook gently stirring until the mixture is just thick enough to coat the back of a spoon.

Cover tightly with cling film and cool.

Stir the praline into the cold custard then pour into an ice cream machine and churn.

Or pour the mixture into a shallow freeze container cover and freeze whisking every hour or so.

Meanwhile quarter the pears remove their cores and place in an ovenproof dish.

Pour over the melted butter then top with the sugar.

Place in a preheated oven (220C/425F/Gas 7) for about 35 minutes or until tender.

Serve with the ice cream.

Can serve with warm chocolate cake.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.