To make the salted caramel sauce, put 75 g (3 oz) of the butter, 75 g (3 oz) of the soft light brown sugar, the caster sugar and golden syrup in a small heavy-based saucepan. Place over a low heat to melt, stirring until the sugar has dissolved, then simmer for 3 minutes, stirring occasionally.
Stir in the cream and half the salt. Carefully taste the caramel sauce, then add more salt if wished. Pour into a jug to cool a little.
Meanwhile, melt the remaining butter and sugar in a frying pan, add the pears and cook for 4–5 minutes, until golden.