Ingredients
- A cardamom- and orange-scented syrup is spooned over warm pears and scoops of vanilla ice cream in this lovely dessert. Refrigerate leftover poaching syrup to serve over ice cream later in the week.
- 1 750-ml bottle dry red wine
- 2 1/4 cups sugar
- 2 cups water
- 1/2 cup orange juice
- 2 teaspoons grated orange peel
- 1 teaspoon ground cardamom
- 1 cinnamon stick
- 4 firm but ripe pears, peeled, stems left intact
- 1 pint vanilla ice cream
- 1 plain or almond biscotti, crumbled
- Orange peel strips (optional)
Directions
Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.
Serves 4.
Bon Appitit
March 1997
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Submitted 6/13/05.
Source: Bon Appitit
Submitted By: Meryl
merstar@mimi.cyber-kitchen.com
PEARS POACHED IN RED WINE, CARDAMOM AND ORANGE