Sexy Poached Pears with Blackberries and Almond Ice Cream

(serves 4)

Ingredients:

Pears in Blackberry Sauce

• 4 large pears ( I suggest Bartlett)
• 10 0z/280 g blackberries, black currants, or mixed berries (frozen is okay)
• 27 fl oz/700 ml water
• 1 1/2 teaspoon vanilla extract
• 1 cinnamon stick
• 5 oz / 140 g granulated sugar
• Fresh berries and mint for garnish

Almond Ice Cream (serves 4-8)

• 10 fl oz/300g Crème Anglaise (recipe below)
• 7 fl oz/ 200 ml heavy cream
• 2 tablespoons kirsch ( optional)
• 1/4 – 1/2 teaspoon almond extract ( flavor to your taste)

Procedure: Crème Anglaise

Ingredients 

Crème Anglaise

• 6 egg yolks
• 2.5 oz / 75 g sugar
• 17 fl oz / 500 ml whole milk
• 1/2 vanilla bean or 1/2 tablespoon vanilla extract

Directions

Egg Yolks and Sugar – Ribbon Consistency

• Add the yolks and sugar to a large bowl or the bowl of an electric stand mixer.
• Whisk vigorously to obtain a light creamy ribbon constancy.
• Put the milk and scraped vanilla bean in a heavy-based sauce pot (if using vanilla extract, add it later).
• Heat the milk slowly. The milk should boil slightly and rise up in the pot. Remove the pot from the stove.
  
• Then temper the eggs by slowly pouring about a cup of the hot milk over the yolks whisking the entire time.
• Now slowly pour the tempered eggs back into the milk whisking constantly.

Nappe

• Return the saucepan to the stove and heat over medium heat. Using a wooden spoon, constantly stir the milk/egg mixture.  DO NOT BOIL!
• Keep stirring constantly and thoroughly to keep the mixture from sticking on the bottom and sides of the pan.
• Once the mixture is nappe (coats the back of the wooden spoon without running off) remove it from the heat and strain.
• Let the mixture cool, then cover and place in the refrigerator until cold.
  

Making the Ice Cream:

• Set your ice cream maker container in the freezer for at least 24 hours before churning this ice cream.
• Remove the Crème Anglaise from the refrigerator. Add it to a bowl and mix it with the heavy cream.
• Flavor with a few drops of almond extract and the kirsch if using.
• Churn the mixture for 15 minutes or until the ice cream becomes a nice soft creamy consistency.
• Remove to a container and place in the freezer for a least 20 minutes before serving.

 PEARS:

Peeling and Coring

Coring Step

• Peel the pears very carefully. Peeling as close to the contour of the pear as possible. Try your best to remove only the skin and as little pear as possible.
• Remove the core of the pear carefully by using an apple corer. This step is optional, but it does help to create a much sexier end result when eating the pear. 
• Carefully insert the corer in through the bottom of the pear, pressing about 3/4 the way in. Then slowly twist the pear and pull out the center core as much as possible.
•  Conversely, you can also use a curved vegetable peeler or the small end of a Parisian (ball scoop) to remove the core as well.
• If not making immediately, reserve the pears in a container large enough to cover them with water and the juice of half a lemon (seeds removed), cover, and place in the refrigerator.
  

Poaching the Pears in the Blackberry Sauce

Poaching Liquid

Add the berries, sugar, vanilla extract, cinnamon stick and water to a heavy gauged saucepot.

• Carefully add the pears. Cover the pot and slowly bring to a simmer.
• Make sure that they are entirely submerged. If not, place a piece of parchment paper, then a small plate on top so that they stay submerged while poaching.
• Cook the pears in the poaching liquid, turning occasionally, for about 10-15 minutes or until pears are fork-tender.
• Carefully remove the pears with a slotted spoon. Reserve them in a bowl.

Blackberry Sauce

• Remove the cinnamon stick, then blend the sauce and adjust sweetness if necessary.
• Strain the sauce and pour over the pears to store and allow to cool completely.
• Then place covered in the refrigerator until ready to serve.

To Plate:

Blackberry Poached Pear

• Place a pear on one side of a flat soup bowl.
• Spoon the sauce over and around the pear.
• Add a quenelle of the almond ice cream or one medium-sized scoop next to the pear.
• Place a few fresh berries decoratively around the pear and garnish with a sprig of mint dusted with powdered sugar.

Now – sit back, enjoy and watch Cupid’s arrow fly!