Last month, to celebrate my dad's birthday, we went to the Lionfish Supper Club Dinner at MEarth . For dessert, they made a Chai-Poached Pear Crisp with Candy Cap Ice Cream. I was intrigued by the flavors and decided to make my own version. Mine starts with a salted fennel caramel sauce. The first time I made caramel I was managing a cafe in Charlottesville and the baker needed help and I left the front of the house to help her. It was nerve-wracking. But I finally got the hang of it. Ingredients 2 C organic granulated sugar 12 T butter, cubed 1 C organic heavy cream 1 T fleur de sel (or any other flaky sea salt) tad fennel powder Procedure Place sugar in heavy saucepan that holds, at least, two quarts. Heat the sugar over medium-high heat, whisking as it begins to melt. The sugar will begin to form clumps. Keep whisking and they will melt back down. Once all the sugar has melted, swirl the pan occasionally while the sugar continues...