Poached Pears with Caramel Crackle and Cream

In large saucepan, combine water, sugar, lemon rind and juice; bring to boil and boil for 5 minutes. Reduce heat to medium-low and add pears; simmer for about 30 minutes or until tender. Let cool in syrup.

Caramel Crackle and Cream: Grease baking sheet; set aside.

In heavy saucepan, combine sugar and cold water; cook over medium heat, stirring, until dissolved. Increase heat to high; boil, without stirring, for 10 to 12 minutes or until rich golden brown. Immediately pour half of the mixture onto prepared baking sheet; let cool until hardened. Place between waxed paper and crack with rolling pin into small pieces.

Meanwhile, return pan to heat; carefully add hot water and butter. Bring to boil, stirring occasionally, and boil until mixture is completely liquefied; let cool to lukewarm.

In large bowl, whip cream; fold in caramel syrup, leaving some streaks. Spoon onto 8 dessert plates. Top each with pear; sprinkle with crackle.

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