Poached pears with cinnamon ice cream

Fairlady
6 servings

Fruit

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

6.00 pears — peeled
1.00 wine — red
210.00 g castor sugar
1.00 cinnamon — stick
CINNAMON ICE CREAM
500.00 ml milk — full cream
6.00 cinnamon — stick
9.00 eggs — extra-large, yolks only
250.00 g sugar
5.00 ml cinnamon — ground
300.00 ml cream
Tap for ingredients
Tap for ingredients

Method:

Place pears in a pan with wine, sugar and cinnamon. Bring to boil, then turn down heat and simmer for 40 to 45 minutes. (Place a plate on top of pears to keep them submerged). Leave to cool in liquid, then remove.
Bring liquid to a fast boil, uncovered, to reduce by half and make a syrup. Cool. Return pears to saucepan. Coat with syrup and leave to soak overnight.
ICE CREAM:
Bring milk and cinnamon sticks slowly to boil over low heat.
Beat egg yolks and sugar over simmering water until pale and whisk leaves a ribbon trail when lifted. Remove from heat.
Remove cinnamon sticks and pour milk into egg mixture (custard), whisking. Place over simmering water and stir with a wooden spoon until thick enough to coat back of spoon. Add ground cinnamon. Strain and cool to room temperature.
Whip cream until starting to thicken, fold into custard and churn in an ice cream maker until just set. Transfer to a plastic container with a lid and freeze overnight.
Remove from freezer 3 to 5 minutes before serving.
TO SERVE:
Cut bases off pears and stand them upright on plates.
Spoon a little wine syrup over each pear and serve with ice cream.



New recipes on Food24

Next Post

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.