Method

• 1.
  For the crystallised walnuts, combine half the sugar with 175ml water in a saucepan and bring to the boil over high heat.
• 2.
  Bring the temperature to 120°C, add the walnuts and return to a simmer. Strain walnuts, discarding syrup, then place in a bowl with the remaining 175g sugar and toss gently to coat. Shake off excess sugar, then place walnuts on a baking paper-lined tray and set aside to cool completely.
• 3.
  Roughly chop and set aside. Place vinegar, spices, sugar and 2 cups (500ml) water in a saucepan and bring to the boil over high heat. Remove from heat. Cool to room temperature in the pan.
• 4.
  Place packham pears in the cooled syrup, then return to the boil over high heat. Immediately reduce heat to low and simmer for 5 minutes or until just tender. Set aside to cool in the syrup.
• 5.
  Fill a large bowl with water and add lemon juice. Peel nashi, then, using a mandoline, thinly slice.
• 6.
  Discard cores. Add to the bowl of lemon water (this will prevent them from browning). Thinly slice unpeeled corella pears lengthways, discard cores, and add to the bowl.
• 7.
  Drain sliced pear, then divide among 4 plates with poached pear and a little syrup. Top with a scoop of ice cream, crystallised walnuts and mint to serve.