Red Wine Pears with Vanilla Ice Cream
- For poached pears
- 2 Pear
- 200 milliliters dry Red wine
- 1 tablespoon Marsala wine
- 1 tablespoon sugar
- ½ Cinnamon stick
- ¼ lemon
- mint (for garnish)
For the poached pears, combine red wine, Marsala, sugar, cinnamon and lemon in a small, high-sided pot and bring to a simmer.
Peel pears and put in the pot. Cover and simmer for about 15 minutes, basting with wine occasionally. The pears should be just tender but not too soft.
Serve the drained pears with a scoop of ice cream and sprinkled with nuts.
For the ice cream, slice vanilla bean lengthwise, scrape out the vanilla seeds and mix with the vanilla bean into a pot with the cream and the milk. Bring to a simmer and set aside.
Beat the egg yolks and sugar until creamy.
Stir in the cooled milk into the egg yolk cream. Pour the mixture back into the pot, fish out the vanilla pod and stir over low heat with a wooden spoon until the cream begins to thicken. Do not boil.
Pour the custard through a sieve and let cool in an ice water bath, stirring occasionally.
Pour the cold cream mixture into an ice cream maker and freeze according to package instructions.
Without an ice machine, pour the cream into a shallow metal tray and freeze in the freezer. Stir frequently until frozen.
Makes approximately 1 liter of ice cream.