Valentine’s Day: Pears with Chocolate Sauce & Vanilla Bean Ice Cream

Valentine’s Day Pears with Chocolate Sauce & Vanilla Bean Ice Cream - Candy Coated Culinista

Valentine’s Day Pears with Chocolate Sauce & Vanilla Bean Ice Cream – Candy Coated Culinista

A fancy and delicious dessert dish.

My picture was included in the Valentine’s Day Food Newtork Canada Cooking Club Challenge gallery.

Yield/Serving: 2
Difficulty level is: Medium

Ingredients
Pear
• 2 pears
• ½ of a lemon, zested
• ½ of an orange, zested
• 1 vanilla pod, split
• ¾ cups granulated sugar
• ½ cinnamon stick
• 75 – 100 ml white wine
• 100 ml water
• Vanilla ice cream
Chocolate Sauce
• 40g (1/4 cup) 70% cocoa chocolate, chopped
• 40 ml whipping cream
• 20 ml milk
• 1 tbsp butter
Ice Cream
• 1 cup milk
• 3/4 cup granulated sugar
• Pinch salt
• large egg yolks
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract

Assembly
Pear
1. Peel pears leaving the stems on and core out from the bottom of each using a sharp knife.
2. Flatten the bottom of the pear a little so the pear can stand up on its own.
3. Place pears in a saucepan along with zests, vanilla, sugar, cinnamon, wine and water and bring to a boil on medium high heat.
4. Lower heat a poach pears for 20-25 minutes until pears are cooked all the way through.
5. Let cool in liquid.
6. When pears have cooled take out with a slotted spoon and place in a plate or bowl.
Chocolate Sauce
7. Create a double boiler and melt chocolate.
8. In another saucepan warm cream, milk and butter and stir into chocolate.
9. Pour over pears and serve with vanilla ice cream.
Ice Cream
10. Combine milk, sugar and salt in saucepan over medium-high heat, stirring until the sugar is dissolved and texture is smooth.
11. Whisk together the egg yolks in a large bowl.
12. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
13. Pour this mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
14. Strain the base into a large bowl and mix in the cream and extract.
15. Set the bowl into an ice water bath and stir until the base becomes cool.
16. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
17. Freeze in the ice cream maker according to the manufacturer’s instructions.
18. Transfer to a chilled container and freeze until ice cream firms up before serving.

Tips
• This can be made a day ahead.
• The custard will look a little eggy but don’t fear it will turn out well.

Please Enjoy

My thoughts
The ice cream tasted great and this is now my base ice cream recipe. The pears were soft, but not mushy and I could taste the wine, cinnamon and vanilla. The whole dessert tasted great and would impress anyone.

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Comments

  1. Love your spoon 😉

  2. Thanks for the link. 🙂

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