Peel, halve and core the pears Place into a pot and cover with orange juice. Add a splash of water and spices. Bring to the boil, cover then reduce and simmer until tender. For the praline, toss the seeds with the allspice (its very strong so don’t use too much). Spread the seeds in a single layer on a greased baking sheet. Heat sugar to dissolve, cook until golden brown. Pour the caramel over the seeds. Allow to set.