Pear, cinnamon biscuit, caramel and vanilla ice cream

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Xavier Boyer shares a perfect autumnal dessert, the sweet poached pear is delicious with the spiced biscuit and rich caramel sauce. The ice cream may make more than you need for this recipe, a little leftover ice cream to stash in the freezer is no bad thing.

First published in 2015




Cinnamon biscuit


  • 150g of sugar
  • 300ml of cream
  • 145g of butter
  • 1 vanilla pod

Poached pear

Vanilla ice cream

  • 350ml of milk
  • 350ml of cream
  • 6 vanilla pods, seeds and pod
  • 75ml of rum
  • 215g of egg
  • 50g of egg yolk
  • 150g of sugar


  • Sugar thermometer
  • 5cm pastry cutter
  • Ice cream maker


To make the cinnamon biscuit, melt the butter in a saucepan over a medium heat and place in a mixing bowl. Add the icing sugar and the eggs and mix to combine
Add the remaining ingredients, bring together to make a dough and place in the fridge for 2 hours to firm up
Preheat the oven to 175°C/gas mark 4. On a lightly flourly work surface, roll the dough out to a thickness of 1.5cm and transfer to a non-stick baking mat
Cook the sheet of dough in the oven for 10 minutes, then remove from the oven and cut out into individual rounds with a 5cm pastry cutter. Return the biscuits to the oven for another 10 minutes until golden brown
To make the caramel, place the sugar in a heavy-based pan and heat until it reaches 175°C on a sugar thermometer. Whisk in the cream and remove from the heat. Transfer to a bowl and when the mix has cooled to 60°C, whisk in the butter and set aside
  • 150g of sugar
  • 300ml of cream
  • 145g of butter
Clean and peel the pears. Mix together the remaining ingredients for poaching the pears, add to a pan and bring to the boil. Pour the mixture over the pears and set aside in the fridge for 2 hours. After this time, transfer everything to a saucepan and bring to a simmer, then poach the pears for 10-15 minutes until soft. Set aside to cool in the syrup
To make the ice cream, add the milk, cream, vanilla and rum to a saucepan, bring to the boil then remove from the heat and allow to cool slightly
  • 350ml of milk
  • 350ml of cream
  • 6 vanilla pods, seeds scraped
  • 75ml of rum
Meanwhile, whisk together the eggs and sugar until pale and smooth
Pour 1/3 of the milk mixture onto the eggs and sugar and whisk to combine. Return to the pan, add the remaining 2/3 of milk mixture and gradually cook until it reaches 83°C
Cool the ice cream base in a bowl over an ice bath, then churn in an ice cream machine
To plate, place a biscuit on the centre of each plate and pour the caramel around. Place a pear on top of the biscuit and serve with the ice cream on the side
First published in 2015

Xavier Boyer worked closely with Joël Robuchon to make the L’Atelier restaurants a success. His style showcases fresh, seasonal, clean flavours, beautiful textures and his playful creativity.

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