Poached Pear and Vanilla Ice Cream2016-06-01
Warm pears with cold ice cream and hot vanilla syrup. The warm syrup melts the ice cream and the ice cream hardens the syrup. The combination of flavors and temperature are crazy good. This feels like a winter/fall dessert but the ice cream makes it good anytime, and if you want, you can chill the pear in the cooking liquid in the fridge for about 4 hours to get a cold poached pear.
- 4 cups water
- 1 cup brown sugar
- 1 cinnamon stick
- 1 vanilla bean, halved lengthwise
- 1 or 2 Anjou pears with stems, peeled
- Vanilla ice cream
Combine the water, sugar and cinnamon in a heavy large sauce pan. Scrape the seeds from the vanilla bean into the sugar-water mixture, and also add the empty vanilla bean. Bring to a simmer over medium-high heat. Meanwhile, using a melon baller, remove the core from the bottom end of the pears. Place the pears into the syrup and simmer until the pears are tender, about 25 minutes.
Allow the pears to cool slightly in the cooking liquid so you can handle them, Transfer the pears to a platter. Reserve the liquid for another use but keep about 1/2 a cup in the pot. Simmer the 1/2 cup syrup over medium-high heat until it thickens slightly, about 5-10 minutes and let cool slightly. It will thicken more as it cools. You want it very-warm but if its too hot it will destroy your ice cream.
Spoon a scoop of ice cream alongside each pear. Drizzle some of the thickened syrup over and around the pears and serve.