Poached Pears With Ice Cream, Raspberry And Caramel Sacues

1. 1

   Remove the core of the pear from its base. Cut enough of the bottom of pear so it stands. Peal entire pear, but leave stem intact. Repeat for all pears.

2. 2

   Place pears in a saucepan and fill with wine. Add cloves, peppercorns and cinnimon stick. Let sit in wine for 30 minutes, and turn pears occassionally if not entirely submerged. Place pan over heat and simmer pears, covered, for about 20 to 30 minutes or until tender. Remove from heat and allow to cool in liquid for another 30 minutes. Remove, place in a bowl and cover.

3. 3

   Add raspberries and lemon juice to a food processor and puree. Force through a seive to reomve seeds. Add sugar only if not sweet enough or if raspberries not ripe enough.

4. 4

   To make caramel sauce, add sugar and water in a pan and bring to a simmer, stirring until sugar completely dissolves. Cover and bring to a boil for about 5 minutes, or until it begins to color. Continue to boil without lid until it turns a nice caramel color, then stop cooking by placing bottom of pan in a bowl of cool water. Return to burner over medium heat and add cream. Continue stirring until caramel dissolves, adding more cream if it needs thinning.

5. 5

   Assemble dessert. In individual bowls add two scoops of ice cream with 1 poached pear. Drizzle with raspberries and caramel sauces. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.