- 6
Ingredients
- For the poached pears:
- 6 Forelle pears (or other small-ish pears)
- 2 tablespoon mulling cider spice mix
- juice of one lemon
- For the chocolate sauce:
- 4 oz semisweet best quality chocolate
- 1 cup heavy cream
- 1 teaspoon honey
- For the ice cream:
- 2 cups (500ml) heavy cream
- 1 cup (250ml) whole milk
- 1 cup (200gr) granulated sugar
- 1 vanilla bean
- Apple Mulling Spice Mix (makes 14):
- 14 * 14 double-layer cheesecloth 5-inch squares
- 14 * 14 (10-inch) lengths of white string
- 3 * 3 ounces whole cinnamon sticks
- 6 * 6 whole nutmegs (1 ounce)
- 1/3 * 1/3 cup chopped dried orange peel
- 1/3 * 1/3 cup chopped dried lemon peel
- 1/4 * 1/4 cup allspice berries
- 1/4 * 1/4 cup whole cloves
- 2 * 2 Tablespoons finely chopped, crystallized ginger (1 ounce)
Preparation
Step 1
Prepare the pears:
Place the pears, spice mix, lemon juice and enough water to cover them in a tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmer for 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.
Prepare the sauce:
Place the chocolate in a non reactive bowl and set aside.
In a heavy saucepan set over medium high heat, bring the cream and honey to a strong simmer. Remove from the heat and pour over the chocolate. Let sit for 5 minutes then slowly stir until the mixture comes together.
Prepare the ice cream:
In a large saucepan, stir together the cream, milk, and sugar. Cut the vanilla bean in half and scrape the inside with the tip of a knife. Add that pulp (the seeds) to the pot. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.
Process the mixture into your ice cream maker according to the manufacturer's intructions.
To plate: ice cream + poached pear + warm chocolate sauce.