Method:

Melt the butter and brown sugar in a heavy-based saucepan over a moderate heat. Add the cream, stirring, until blended. Set aside.

Toss the pears in the extra brown sugar and cinnamon. In a separate pan, heat the oil, and add sugared pears, walnuts, orange rind and juice; simmer for 5 minutes or until pears have caramelised.

Serve cinnamon walnut pears over warm pancakes, topped with the caramel sauce and a dusting of icing sugar.