Ingredients Jump to Instructions ↓

  1. 1 medium (180g) pear cup (110g) caster sugar cup (125ml) water 1 litre nut-flavoured ice-cream Poached pears 2 cups (500ml) red wine 2 cups (500ml) water cup (125ml) Cointreau 1 vanilla bean, halved lengthways 4 strips orange peel cup (165g) caster sugar 6 medium (1kg) pears NOTE: Pears can be poached a day ahead; store in the refrigerator. The pear crisps can be made a day ahead; store in an airtight container at room temperature.

Instructions Jump to Ingredients ↑

  1. Slice the unpeeled pear very thinly. Preheat the oven to very slow (120C).

  2. Combine the sugar and water in a medium saucepan; stir over the heat, without boiling, until the sugar is dissolved. Bring to the boil, simmer, uncovered, for about 5 minutes or until thickened slightly. Add the pear slices to syrup, simmer for about 5 minutes or until the pear is just tender, drain.

  3. Arrange pear slices in a single layer on a baking paper-lined oven tray. Bake in very slow oven for about 1½ hours, turning occasionally, or until dried. Cool.

  4. For the poached pears, place wine, water, liqueur, vanilla bean, orange peel and sugar in a medium pan; stir over a medium heat until the sugar is dissolved. Bring to boil. Peel pears, add to the pan and simmer, covered, for about 1 hour or until pears are tender.

  5. Remove the pears from the pan and transfer to a bowl. Boil the remaining syrup, uncovered, until reduced by half. If the syrup is too sweet, add a little lemon juice to taste.

  6. Strain syrup over the pears; refrigerate until cold.

  7. Scoop the ice-cream out and place on an oven tray covered with plastic wrap. Freeze for an hour or until firm.

  8. Stand the pears at room temperature for about 1 hour before serving. Serve the pears and syrup with the ice-cream and pear crisps.

  9. Not suitable to freeze. Pears in syrup suitable to microwave.

  10. Cook's note The pear crisps are a stunning decoration but a little time-consuming to make. If you prefer, you can crumble some packaged amaretti biscuits over the ice-cream.

  11. Photographed by Alan Benson.


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