Poached Pear Stuffed with Ice Cream ▶
Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears.
- Water - 2 cups
- Sugar - 2 cups
- Zest of 1 lemon
- Zest of 1 orange
- Vanilla Beans - 1 split
- Sweet Winter Pears (Bosc or Anjou) - 4 medium ripe
- Chocolate Sauce
- Unsalted Butter - 2 tablespoons
- Sugar - 1/2 cup
- Cocoa Powder - 1/2 cup
- Heavy (whipping) cream - 1/4 cup
- Vanilla Ice Cream - 1 pint (alt. flavor to your choice, such as almond)
- Raspberry Puree - 1 cup, strained
- Caramel Sauce - 1 cup
- White Chocolate - 1/2 cup, melted
To prepare the pears: Put all ingredients except the pears in a deep saucepan and bring to a boil. Peel the pears, leaving the stems on, then core through the bottom. Add the pears to the poaching liquid, cover, reduce the heat to medium, and poach until soft, 10 to 15 minutes. Carefully drain the saucepan and pat the pears dry. Set aside to cool.
To prepare the sauce: Melt the butter and add the sugar and cocoa powder. Stir until well blended. Add the cream. Bring the mixture to a boil and simmer for 5 minutes. Strain and set aside.
To serve: Fill the pears with the ice cream. Dip the top half of a pear into the raspberry puree. Holding gently by the stem, dip the bottom in the caramel sauce, then place the pear in the center of a dessert plate. Repeat with all the pears. Spoon chocolate sauce around the pear. Drizzle a little white chocolate in the dark chocolate sauce to create a design.