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1
In a small saucepan, combine wine, 1 cup sugar, honey, zests, cardamom, clove, and vanilla bean.
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2
Bring to a boil over high heat; reduce heat and simmer until mixture is reduced by half, about 20 minutes.
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3
Remove from heat and allow to cool to room temperature.
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4
Preheat oven to 350F Generously grease a 13x9 baking dish.
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5
Using a melon baller, scoop out center of pears, removing seeds.
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6
Place pears, cut side up, in prepared baking dish.
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7
Using a pastry brush,evenly coat pears with cooled wine mixture.
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8
Sprinkle pears with remaining 2 tablespoons sugar.
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9
Bake for 20 minutes or until pears are fork tender.
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10
Remove from oven and cool slightly.
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11
To serve, place each pear in a mini tart (if desired) and scoop hazelnut ice cream into center of each pear.
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12
Repeat with remaining pears (and tarts), and ice cream.
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13
Garnish with hazelnuts and fresh mint; if desired.
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14
serve immediately.
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15
HAZELNUT ICE CREAM:In small saucepan, combine half and half, sugar, vanilla bean and vanilla.
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16
Cook over medium high heat, just until it starts to boil, remove from heat.
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17
In medium bowl, whisk egg yolks until smooth.
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18
Using ladle, pour 1 cup hot mixture in small, steady stream into yolks, whisking constantly.
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19
Add an additional 1 cup of hot cream into egg mixture, whisking to combine.
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20
Pour egg mixture into hot milk mixture; cook over medium high heat, stirring constantly, until mixture is thick enough to coat back of a wooden spoon.
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21
Strain mixture into a blender; add nuts.
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22
Pulse mixture until nuts are finely ground.
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23
Strain mixture into stainless steel bowl; place in a larger bowl filled with ice.
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24
Let mixture cool completely, stirring often.
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25
Pour mixture into container of and electric ice cream freezer, and freeze according to manufactures instructions.
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26
Spoon ice cream into a freezer safe container and freeze for at least 4 hours for a firmer texture.
