Place the cream and sugar in a saucepan and gently heat while stirring until the sugar dissolves and liquid begins to bubble. Remove from the heat and stir in the vanilla extract

Place the leaf gelatine in a bowl of cold water and soak for 5 minutes or until soft. Remove from the water and squeeze out excess water. Add to the warm cream and stir until it is completely dissolved

Pour into 6 x 150ml ramekins or moulds. Place in the fridge for 4-5 hours or until set. Turn out the pannacottas and serve with the pears

Heat the sugar and water and lemon juice. Slide in the pear quarters and gently poach over a medium heat until just tender. (Cooking time will depend on ripeness of the pears)

Place pears and cooking syrup in a bowl and refrigerate until cool