Pears à la Bush Ambrée

By Addylicious

Ingredients

• 3 bottles of Bush Ambrée 12%
• 2-1/1 cups or 500 gr. of brown sugar
• 1 vanilla pod
• 6 balls of vanilla ice cream
• 6 pears
• 1 knob of butter

Preparation

Step 1

Make a syrup by bringing to the boil 50 cl of Bush Ambrée, 500 gr. of brown sugar and the vanilla pod.

Peel the pears leaving the stalk, a ring of approximately 1 cm of peel and removing the end of the core.

Poach the pears for 20 minutes in the simmering syrup.

Remove the pears and keep in a cool place for later use.

Reduce the juices to a syrup.

At the time of serving, cut the pear into 4 and place it in a fan on the plate with a ball of vanilla ice cream.

Simmer the syrup, add a knob of butter to smooth, liven up and top the pear.