Imagine a dessert that transforms ordinary pears into a culinary masterpiece that looks like it belongs in a Parisian restaurant. These spiced poached pears with burnt sugar ice cream are not just a dessert—they're an experience that marries elegant French technique with mind-blowing flavors. Prepare to impress your guests and elevate your dessert game with this surprisingly simple yet sophisticated recipe that combines warm spices, tender fruit, and a luxurious caramelized ice cream that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 ripe pears
- 1 cup sugar
- 1 cup water
- 1 cinnamon stick
- 2 star anise
- 1 pint vanilla ice cream
Instructions
- Prepare the pears by selecting ripe, firm pears like Bosc or Anjou. Carefully peel the pears, keeping their stem intact, and slice a small portion off the bottom to help them stand upright.
- In a medium saucepan, combine sugar, water, cinnamon stick, and star anise. Create a poaching liquid by heating the mixture over medium heat, stirring until sugar completely dissolves.
- Gently lower the peeled pears into the simmering liquid, ensuring they are mostly submerged. Reduce heat to low and poach the pears for approximately 15-20 minutes, turning occasionally to ensure even cooking.
- While pears are poaching, prepare the burnt sugar ice cream by caramelizing additional sugar in a separate pan until it reaches a deep amber color. Carefully fold this caramel into softened vanilla ice cream and refreeze.
- Remove poached pears from liquid when they are tender but still hold their shape. Allow them to cool slightly and drain on a wire rack.
- Plate the poached pears standing upright, and serve alongside a scoop of the burnt sugar ice cream. Optionally, drizzle remaining poaching liquid reduction over the pears for extra flavor.
- Garnish with a light dusting of cinnamon or a small mint leaf for an elegant presentation.
Tips
- • Choose firm, ripe pears like Bosc or Anjou for the best texture and presentation • Keep the pear stems intact for a more elegant look • Use a candy thermometer to monitor poaching liquid temperature for perfect tenderness • Caramelize sugar slowly to prevent burning when making the burnt sugar ice cream • Let pears cool slightly before plating to help them maintain their shape • For an extra flavor boost, consider adding a splash of white wine to the poaching liquid • Serve immediately after plating to ensure the ice cream doesn't melt too quickly • If you don't have star anise, you can substitute with a vanilla bean for similar aromatic notes
Nutrition Facts
Calories: 250kcal
Carbohydrates: 55g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 20mg
