Pear, cinnamon biscuit, caramel and vanilla ice cream

To make the cinnamon biscuit, melt the butter in a saucepan over a medium heat and place in a mixing bowl. Add the icing sugar and the eggs and mix to combine

Add the remaining ingredients, bring together to make a dough and place in the fridge for 2 hours to firm up

Preheat the oven to 175°C/gas mark 4. On a lightly flourly work surface, roll the dough out to a thickness of 1.5cm and transfer to a non-stick baking mat

Cook the sheet of dough in the oven for 10 minutes, then remove from the oven and cut out into individual rounds with a 5cm pastry cutter. Return the biscuits to the oven for another 10 minutes until golden brown

To make the caramel, place the sugar in a heavy-based pan and heat until it reaches 175°C on a sugar thermometer. Whisk in the cream and remove from the heat. Transfer to a bowl and when the mix has cooled to 60°C, whisk in the butter and set aside

Clean and peel the pears. Mix together the remaining ingredients for poaching the pears, add to a pan and bring to the boil. Pour the mixture over the pears and set aside in the fridge for 2 hours. After this time, transfer everything to a saucepan and bring to a simmer, then poach the pears for 10-15 minutes until soft. Set aside to cool in the syrup

To make the ice cream, add the milk, cream, vanilla and rum to a saucepan, bring to the boil then remove from the heat and allow to cool slightly

Meanwhile, whisk together the eggs and sugar until pale and smooth

Pour 1/3 of the milk mixture onto the eggs and sugar and whisk to combine. Return to the pan, add the remaining 2/3 of milk mixture and gradually cook until it reaches 83°C

Cool the ice cream base in a bowl over an ice bath, then churn in an ice cream machine

To plate, place a biscuit on the centre of each plate and pour the caramel around. Place a pear on top of the biscuit and serve with the ice cream on the side