Pears poached in Vodka.
In a saucepan, combine sugar and butter until melted.
Place in the cinnamon sticks, star anise, vanilla pod and whole pears and cover with the vodka. Bring to the boil and then cover and let simmer until pears are soft. Ensure that the pears are covered by the liquid at all times.
Lightly pan roast the cushed Hazelnuts
Just before serving, add the cream and mix through
Serve with the Vanilla Bean ice cream, 30 ml shot of a Hazelnut liquor to drizzle over the pears and sprinkle with the roasted Hazelnuts.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
As a guide, I use 1 pear per person for this recipe. Some measurements can be adjusted depending on the number of pears used. Try and get unripened pears if possible.
You should also take a thin slice off the bottoms of the pears prior to poaching to allow them to stand up in the bowl when being served.
I like Vanilla Bean icecream with this recipe, however, plain Vanilla is also good.
Cooking times can also vary depending on how ripe the pears are.
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