Place the water, sugar and lemon juice in a saucepan and bring to the boil. Peel the pears but keep them whole and then add to the syrup. Cover and cook for 15 minutes. Remove from the heat and allow the pears to cool whilst still in the syrup.
Melt the sugar in a frying pan to form a caramel. Add the butter to the pan and stir to incorporate. Add the cream to the pan, bring back to the boil and mix well. Pour into a bowl, allow to cool and then add the pear liqueur.
Serve the pears with a generous drizzle of the caramel sauce.
«Add a bit of crunch to this recipe by serving with shortbread or almond tuiles.»