Caramelised Pineapple & Pear Pavlovas

Drain and finely chop the pineapple slices. Cut the pear into small chunks. Return the frying pan to a medium-high heat. Cook the pineapple and pear until lightly browned, 4-6 minutes. Add the butter and brown sugar and cook until golden brown and sticky, 2-4 minutes. Transfer to a bowl and set aside to cool for at least 5 minutes.

In a large bowl, whisk the thickened cream until soft peaks form and almost doubled in size, 3-4 minutes. Pick and thinly slice the mint leaves. Add 1/2 the mint to the cream and gently stir to combine. TIP: If you don't have an electric mixer, use a metal whisk. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted.