Start by peeling, coring and finely chopping the pears.

Next, melt the 20g of butter in a large frying pan and add in the chopped pears and 20g of Caster Sugar. Cook through for a couple of minutes until the pear juice starts to form a nice syrup with the sugar. At this point, pour in the brandy and allow to sizzle vigorously for a couple of seconds before setting it alight with a lighter or match. Allow to burn out, shaking the pan every few seconds.

Melt the remaining 30g of butter for the purses either in a pan or placing in the microwave on high power for a few seconds. Cut the filo pastry sheets in half width-ways, so you get 6 pieces. Layer them on top of each other, brushing the top of each bottom sheet with butter before placing a new sheet on top. Once all three sheets are in place, brush the top again with butter.

While the purses are baking place the sugar for the caramel sauce into a pan and melt over a medium heat, stirring all the time. When the sugar has completely melted down to a rich, brown sauce add in the cream. At this point the sauce will froth up a lot so watch out and stir well. When the bubbling has subsided add in the butter and stir until melted. Set aside and allow to cool.