Caramel-glazed pears with vin santo ice cream

Caramel-glazed pears with vin santo ice cream

By
From
Grill Smoke BBQ
Serves
4
Photographer
Kris Kirkham

A spin on the Tuscan classic of pears poached in vin santo: whole pears cooked in caramel to soften, then glazed to golden perfection. I like to use conference or packham pears in early autumn as they hold their shape well through cooking. The ice cream can be made in the freezer without a machine, if required.

Ingredients

Quantity Ingredient
4 large pears
150g caster sugar

For the vin santo ice cream

Quantity Ingredient
250ml double cream
250ml full-cream milk
8 free-range egg yolks
125g caster sugar
75ml vin santo

Method

  1. First make the vin santo ice cream. Pour the cream and milk into a saucepan and bring to a simmer on the stovetop. In a heatproof bowl, whisk together the egg yolks and sugar until pale and fluffy. Pour over a third of the cream and milk, whisking to incorporate, then slowly whisk in the remainder. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until smooth and thickened – when it’s ready, the custard should coat the back of a spoon.
  2. Transfer to an ice-cream machine and churn according to the manufacturer’s instructions. If you don’t have an ice-cream machine, freeze the ice cream in a shallow container, whisking it every hour to break up the ice crystals, until you are happy with the consistency. When the ice cream is almost ready, churn (or whisk) in the vin santo to incorporate and freeze for at least 30 minutes before serving.
  3. Light the barbecue and set for direct/indirect cooking.
  4. Peel the pears, cut them in half lengthwise and then carefully cut out the core with a small knife. Pour the sugar into a medium frying pan, along with 150ml of water and place in the direct heat zone of the barbecue. Bring to the boil and cook until you have a golden-brown caramel. Carefully lay the pear halves, cut-side down, in the caramel, then move the pan to the indirect heat zone and close the lid of the barbecue. Cook the pear halves for 6 minutes, then turn them over and top up the pan with a tablespoon or two of water. Close the lid again and cook the pears for a further 5 minutes, then baste the pears with the caramel. When they are ready, they should be glazed with the caramel and quite tender.
  5. Serve the pears in bowls with the caramel spooned over and the ice cream scooped on top.
Tags:
Ember Yard
Salt Yard
Dehesa
Opera Tavern
Soho restaurants
Italian
French
small plates
tapas
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