Spiced Poached Pears With Burnt Sugar Ice Cream

Recipe Ingredients

1 cup	237ml	White wine
1 cup	237ml	Water
1/2 cup	99g / 3.5oz	Sugar
1		Orange - julienne , zest of
1		Lemon - julienne , zest of
2		Lemons - juice of
2		Oranges - juice of
2		Whole cloves
2		Cinnamon sticks
4		Fresh ginger
6		Peppercorns
1		Vanilla bean
4		Under-ripe pears - peeled, cored
		Burnt sugar lee cream - (see, recipe)

Recipe Instructions

Combine the wine, water, sugar, citrus zest and juice, cloves, cinnamon, ginger, peppercorns and vanilla bean in a heavy saucepan. Bring to a boil, add pears, then reduce heat so the liquid barely bubbles. Cook for 15 minutes, or until the pears are tender. If pears aren't completely submerged in liquid, turn them every few minutes so they will cool evenly.

When the pears are tender, remove from liquid and set aside. Reduce liquid to 1 cup over high heat. Return pears to liquid and let cool completely.

Before serving, warm the pears in their liquid over moderate heat. Place a warm pear on a chilled plate; spoon some poaching liquid over the top. Place a scoop of ice cream next to the pear and top with a few threads of julienne zest from the sauce.

From an article by Andrew Schloss in the San Francisco Chronicle, 11/11/92.

Source:
That's Life.

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