Spiced pear churros with caramel sauce

1.Place 1/2 cup water and butter in a saucepan over moderate heat; cook and stir for 2 minutes or until butter has melted and mixture just comes to the boil. Add flour to butter mixture.

2.Using a wooden spoon, beat until well combined. Place over low heat; cook and stir for 1 minute or until mixture comes together and begins to pull away from the side of the pan. Turn off heat. Stand for 5 minutes to cool slightly.

3.Gradually add egg, beating well with a wooden spoon until mixture just falls from the spoon but still holds its shape.

4.Squeeze excess moisture from pear. Stir pear and ginger into pastry. Cover, then chill for 2 hours or until firm.

5.Meanwhile, combine sugar and 1/4 cup water in a saucepan over low heat; cook and stir for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 minutes or until golden. Remove from heat; set aside for 2 minutes to let bubbles subside. Add cream and butter; stir to combine. Return to moderate heat. Simmer for 5 minutes or until thickened. Remove from heat. Cool.

6.Combine extra sugar and cinnamon in a bowl.

7.Heat oil in a heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Spoon pastry into a piping bag fitted with a 2cm fluted nozzle. Pipe 12cm lengths into oil, pinching with fingers to separate lengths. Deep-fry churros, in batches, for 3 minutes or until golden brown and cooked.

8.Using a slotted spoon, transfer churros to cinnamon sugar. Toss to coat. Serve with caramel sauce.