200g Brown Sugar
125ml Double Cream
Tasman Sea Salt Smoked Salt
Combine the butter, sugar and cream, in a heavy-based pan and bring to a boil. Reduce the heat to medium-low simmer for two minutes, swirling the pan occasionally.
Remove the saucepan from the heat, add a two teaspoon of Tasman Sea Salt Smoked Salt and stir. Taste carefully and add more salt as required.
Serve with ice cream and charred poached pears.