For the caramel sauce:
In a Panasonic 1800 watt oven using a 1 litre pyrex bowl heat sugar, butter and water on power 5 for 30 seconds. Add the sugar and heat on full power for 90 seconds and then add the cream and heat on full power for 20 seconds
The caramel should be completely dissolved, if not return to the microwave and heat on power 5 for 1 minute. Add the Maldon salt to taste and pass through a fine sieve.
For the pears:
Split the vanilla pods and scrape out the seeds. Add the seeds and pods to a pan that will hold the four pears tightly. Add the perry, water and sugar. Bring to the boil, turn off the heat and allow to infuse for at least an hour. Peel the pears leaving the stalks intact. Slice a thin layer off the bottom so the pears stand up. Use a melon baller to remove the core. Place the pears into the vanilla syrup and add more water if necessary to cover. Place a cartouche over the pears and weigh down with a small plate to keep them submerged. Bring to a simmer and cook gently until just tender. Allow to cool in the syrup and then refrigerate. The pears are best made a couple of days in advance.